Restaurants›Chartreuse Kitchen & Cocktails›Twice Cooked Egg* Recipe

Twice Cooked Egg* Recipe

Inspired by Chartreuse Kitchen & Cocktails
Time30m
Serves2

werp farms greens, brussels sprout, salty cheese, warm shallot vinaigrette

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Ingredients

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Main Ingredients

Method

Instructions

1

Prepare the Eggs

Bring a pot of water to a boil. Carefully add the eggs and boil for 6-7 minutes for a soft-boiled texture. Remove the eggs and transfer them to an ice bath to stop cooking. Once cooled, peel the eggs and set aside.

2

Cook the Brussels Sprouts

Trim the ends of the Brussels sprouts and cut them in half. In a skillet, heat a tablespoon of olive oil over medium heat. Add the Brussels sprouts cut-side down and cook for 4-5 minutes until golden brown. Flip them and cook for another 3-4 minutes until tender. Season with salt and pepper.

3

Make the Vinaigrette

Finely chop the shallots. In a small bowl, whisk together the remaining olive oil, red wine vinegar, chopped shallots, salt, and pepper.

4

Assemble the Dish

In a serving plate, arrange the werp farms greens. Place the cooked Brussels sprouts on top. Cut the eggs in half and place them on the greens and Brussels sprouts. Crumble the salty cheese over everything and drizzle with the warm shallot vinaigrette.