HAM & EGGS
liquid egg ravioli - torched avocado mousse - crispy potato hay - serrano ham
This dish was inspired by my visit to WD-50. I really liked the egg, avocado, and potato combination, but wasn't digging the hamachi, which is what it was originally served with. I re-imagined my experience in this dish with some jamon to give it a redolence of breakfast.
egg ravioli - eggs, scrambled with cream cheese, frozen, dipped in xanthan'd egg yolk and then boiled so that the outside is cooked but the inside is runny
ham - thinly sliced serrano ham
avocaro mousse - just a puree of avocado, torched
potato hay - thinly shaved potatoes, rinsed until the water ran clear, and fried
0 comments:
Post a Comment