Poached Eggs with Puréed Beans and Tomato Sauce

Course:

Appetizer

Practical information

Prep time

30 min
Cooking

20 min
Difficulty

Pause

5 min
Ready in

55 min
Price

Recipe
Comments (0)

Recipe's Ingredients

vinegar
4 large eggs, shelled
½ teaspoons fine salt
1 egg
1^½ tablespoons butter
2 teaspoons finely minced fresh thyme

fine salt & freshly ground black pepper
35 g butter
45 g all-purpose flour
300 g plum tomatoes, peeled, seeded, chopped
180 g french beans, trimmed
60 ml water

Recipe preparation steps
1

Choux Pastry: place the water, butter, and fine salt in a small saucepan over medium heat. Bring to a boil. Remove from heat and add all the flour at one time. Return the saucepan to low heat and, using a wooden spoon, beat until the dough pulls away from the edge of the saucepan and is homogenous. Remove the pan from the heat again and allow the dough to cool for 5 minutes. Mix in the egg.
2

Preheat an oven to 425°F.
3

Using a spatula, divide the dough into 4 equal mounds on a parchment paper-lined baking sheet. Allow some space between the mounds for expansion during cooking. Bake for 10 minutes, until the dough starts to brown. Lower heat to 350°F and continue baking for 20 minutes more. Prop the oven door slightly ajar with a wooden spoon and continue baking for 10 to 15 minutes more.
4

Prepare the remainder of the recipe so each element is completed at the same time the dough is baked.
5

Tomato Sauce: melt the butter in a small saucepan over medium heat. Add the tomatoes and cook. Lower heat as the cooking progresses. When the pulp is cooked through but all the juice has NOT evaporated, purée the sauce with a hand blender. Season with 1 teaspoon thyme, salt, and pepper. Set aside and keep warm until needed.
6

French Beans Purée: boil the beans until they start to soften, but before they start to lose their color. Drain and cool in an ice bath. Drain well and purée in a food mill or small food processor. Place the purée in a strainer and drain any excess liquid for a few minutes. Heat a half tablespoon butter in a small frying pan until it is slightly brown. Add the bean purée and heat through. Season the purée with the thyme, salt, and pepper. Finish the purée with the remaining half tablespoon of butter. Set aside and keep warm until needed.
7

Bring a large pot of acidified water (with vinegar) to a boil. Reduce to simmer. Poach eggs for 3 minutes. Remove and drain on absorbent paper.
8

To plate, cut each puff in half crosswise. Place a bottom on each serving plate. Spoon the bean purée over the puff halves. Place a poached egg on top of the purée. Spoon the tomato sauce over each egg and place the other half of each puff on top. Serve immediately.
Ready !