Onsen egg

4 eggs

3 tbsp vinegar

1 shallot

chopped

3 peppercorns

1 egg

1 egg yolk

125 g butter

Some salt

1 knife tip of cayenne pepper

Some lemon juice

1 shallot

chopped

Butter for sweating

200 g leaf spinach

Some salt

Some pepper

Some nutmeg

4 slices of plaited bread

Some fleur de sel

Some pepper

Some horseradish

Cook the eggs on a perforated stainless steel tray at 64 °C for 1 hour using the steam mode.

Bring the vinegar, shallot and peppercorns to the boil in a small pan, then reduce by half over a low heat. Strain through a fine sieve into a bowl, gently squeezing the shallot with a spoon.

Add the egg and the egg yolk and mix well with a whisk. Melt the butter in a small pan and bring to the boil. Gradually add the melted butter to the mixture, stirring constantly.

Add salt, cayenne pepper and lemon juice to taste.

Put the hollandaise into a whipping siphon. Charge the siphon with a cartridge. Shake vigorously and keep warm.

Sweat the shallot in butter in a large pan over a medium heat until translucent. Add the spinach and sweat until it wilts. Season with the other ingredients to taste.

Toast the slices of plaited bread. Spoon the spinach on top.

Carefully crack the eggs into a fine strainer to drain off the liquid. Set the eggs on top of the spinach.

Sprinkle over fleur de sel and pepper. Grate over a little horseradish. Crown with hollandaise foam.

Steaming 64 °C for 1 Hrs