Soft Boiled Egg with Spring Vegetables and Velouté by Victorienchefbali

Ingredients

• 2 large eggs
• 100g (3.5 oz) smoked pork belly, diced
• 150g (5 oz) mixed spring vegetables (peas, asparagus, baby carrots)
• 200g (7 oz) spinach or pea greens (for velouté)
• 100ml (3.5 fl oz) vegetable stock
• 50ml (2 fl oz) heavy cream
• 1/4 cup fresh mint leaves
• 60ml (1/4 cup) neutral oil
• 1 tbsp butter
• 1/2 tsp salt (adjust to taste)

Instructions

1. Bring a pot of water to a boil, carefully lower eggs in, and cook for 6 minutes; immediately transfer to an ice bath for 5 minutes before peeling.
2. Blanch spring vegetables in boiling water for 2-3 minutes until tender-crisp, then shock in cold water.
3. Render diced pork belly in a pan over medium heat until crispy, about 6-8 minutes, then remove and set aside.
4. Blend greens with warm vegetable stock and cream until smooth to create the green velouté; season with salt.
5. Blend mint leaves with neutral oil until vibrant green to create the mint oil.
6. Sauté blanched vegetables in butter for 1-2 minutes until warmed through.
7. Plate by pouring a base of green velouté, topping with vegetables and pork belly, placing the soft-boiled egg in the center, and drizzling with mint oil until ready to serve.