Glazed soft-boiled egg / Green beans


4 Label Rouge eggs
160 g fresh green beans
7 g parsley
3 g basil
3 g verbena
8 g olive oil
20 g green bean cooking water
2 g fine salt


Cook the 4 soft-boiled eggs for 5 min 30 in a pan of boiling salted water. Cool them in ice and then peel them. Cook the green beans for 5 min in boiling salted water, cool them in ice, drain them, cut them in 2 and season them with olive oil and salt. Set aside.

For the emulsion: blanch the herbs for a few seconds in boiling water, then put them in a blender and blend them with the cooking water from the green beans and the olive oil to obtain a creamy mixture.


Arrange the green beans on the bottom of the plate, place the egg on top and cover with the herb emulsion.