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Ingredients

- Borage (also known as starflower)

- Artichokes

- Snow peas (also known as mangetouts)

- Zucchini

- Teruel ham (or other Spanish cured ham varieties)

- Egg

- Olive oil

- Consommé made from the ham bone, thickened with potato starch

- Carrot purée

- Cauliflower purée

- Toasted breadcrumbs

Preparation:

Clean the vegetables and briefly cook each sort separately in hot water, then plunge into ice water. Put aside. Slice the ham as thinly as possible.

Sprinkle a piece of plastic wrap with sunflower oil, crack the egg into it, salt it, fold the plastic wrap to form a bag and tie it tightly, making sure there is no air in the bag.

Simmer the egg for about 3 minutes until the white is firm. Carefully remove the egg from the bag, preferably with a spoon, and put it on the plate.

Arrange the vegetables and two purées around it.

Pour consommé over the arrangement, add the sliced ham, and top the egg with breadcrumbs.

This recipe comes to us courtesy of Josechu Corella, head chef at Bal d`Onsera in Zaragoza, Spain.