Egg fondant on warm salad and Charme Sparkling Merlot Annafrancesca

Appetizer or main dish? It dipends on the hunger and the quantity! Delicious as well as good looking and easy to make recipe, you will make it again and again for you and your people. Don’t forget to chill a bottle of Charme Sparkling Rosè of Merlot Annafrancesca for the perfect wine pairing..

For one portion of Fondant Egg on warm salad:  

  • 1 egg
  • broccoli
  • 1/4 of cheakpeas can
  • extra virgin oil, salt, pepper and herbs as you like
  • food film

Boil or steam the broccoli until al dente.

For fondant egg: boil some water in a saucepan; cover a cup with food film and oil it, carefully crack on it, then close with a knot the film with the egg inside creating a small bag with less air inside as possibile. Dip the egg bag into the boiling water for 3 minutes (or 4 if you want firmer egg yolk).

In the meanwhile, put warm broccoli and drained cheakpeas in the dish, season them and mix. Gently remove the egg from the food film and put on the veggie, season with salt and pepper and serve immediately!

While your guests will compliment the gourmand appearance of the Fondant egg on warm salad, uncork the Charme Sparkling Rosè of Merlot Annafrancesca well chilled and served it in the proper wine glasses.