Poached egg with tarragon emulsion, red radish and brown butter (serves 4)

Ingredients:

·         *4eggs

·         *100g baby red radish

·         *100g unsalted butter

For tarragon emulsion:

§  *40g fresh tarragon without stems

§  *50ml rapeseed oil

§  *100ml chicken stock

§  *1 tbs white wine vinegar

§  *Salt to taste

Method:

 Melt the butter in  a heavy bottom pan and continue to cook till it starts to brown and has a nutty smell. Remove from fire and leave aside. Place tarragon, oil and stock in a blender and mix for some 10 minutes till they become velvety. Season with salt, brown butter and white wine vinegar before serving.

 Wash the radish. Cut them into thin slices and keep in water with ice.

 Bring water to a boil in a heavy bottom pan. Reduce the flam and add a little vinegar and salt. Break the eggs in a water and gently poach for about five minutes. Remove from water and keep for drying on absorbent paper.

 To serve arrange the radish at the bottom of the plate. Place the poached egg on it and pour the emulsion with brown butter on top.