Poached egg, mushroom panaché and caviar


  • 1 egg
  • 1 clove of garlic, chopped
  • 2 tablespoons extra virgin olive oil
  • 150 g seasonal mushrooms, clean
  • 1 pinch Alma de caviar
  • 15 g Riofrío organic caviar
  • Cilantro sprouts

How to make it:

  1. Bring water to a boil. Brush a sheet of cling film with oil. Crack the egg into the cling film and tie it to form a little package. Place the egg into the boiling water and cook for five minutes.
  2. Clean the mushrooms well with the help of a tea towel.
  3. Slice the mushrooms and sauté with a little oil. Add the garlic.
  4. Salt with Alma de caviar for an iodized touch.
  5. Place the sautéed mushrooms and poached egg in a bowl. Top with the caviar and sprinkle with cilantro sprouts.