Braised eggs, potato mat, sesame/lime sauce
Andy Demeyer
Andy occupies the position of second chef at Comme chez Soi.
A graduate of ITCF VAL-ITMA in Tournai, Andy joined Laurence and Lionel Rigolet nine years ago.
Andy’s culinary preparations are influenced by Belgian, French and generally European cuisine. His cooking focuses on the products of quality, such as Columbus eggs.
“Columbus eggs hold up very well when cooked”
Andy Demeyer
Ingredients for 4 people
- Apple doodles from land:
- 8 Columbus eggs
- 3 large potatoes peeled and cut into 4cm by 1/2 cm julienne strips
- 2 cloves of garlic, minced
- 3 tablespoons extra virgin olive oil
- Fine salt, ground white pepper, fleur de sel
- Sauce:
- 20g lime juice
- 2 tablespoons extra virgin olive oil
- 20g finely chopped chives
- 40g white and black sesame seeds
- 5g sriracha sauce (Thai hot sauce)
Preparation
- Preheat the oven to 200°C. Grease with olive oil a 28 cm pan and preheat it.
- In a large bowl, combine the potatoes and garlic. Season with salt and pepper. Remove the pan from the oven, pour in the potato mixture and spread evenly.
- Bake the potatoes for 20 to 25 minutes uncovered until golden brown and crispy on top.
- Make 8 wells with the back of a spoon. Crack an egg into each hole, then cover the pan with the lid and return to the oven for 6 to 8 minutes, until the whites are cooked and the yolks are still runny.
- Combine all the sauce ingredients in a small bowl, drizzle over the eggs and serve directly into the skillet.
- Top with a sprinkle of fleur de sel over the egg yolks.
