Ingredients
4 chicken eggs
150 gms leeks
2 capsicum
5 ml olive oil
50 gms Japanese mayonnaise
80 gms chicken skin
5 gms salt
5 gms flaky salt
Edible flowers for decoration
Gold leaf for decoration
Method
1. Soft boil the eggs and place them in ice water and set aside.
2. Julienne the leeks and blanch for 1 to 2 minutes in boiling water, and cool straight after in ice water. Remove the leeks from the water, dry them using a paper towel and fry in oil at 170 °C until crispy. Season with salt.
3. Lay the chicken skins stretched out flat on a baking sheet sprinkled with flaky salt. Lay a second sheet of greaseproof paper over the skins then weigh down with another tray. Place in the oven for 10 to 15 minutes, after which time they should be golden brown and crisp.
4. Roast the capsicums drizzled with olive oil and salt on a grill or a pan. Blend with the Japanese mayonnaise and reserve. You sauce for the base of the dish is ready.
5. To assemble, place the eggs in warm water, to reheat them. To plate, use a bowl and place the roasted capsicum mayonnaise in the centre and break the cripsy chicken skin and sprinkle on top.
6. Peel the egg and place it on top of it, sprinkle the crispy leeks around the egg, resembling a nest. Place a gold leaf on the egg and garnish with edible flowers. Finish with flaky salt.
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