Eggs poached in their shells with sun-blushed tomatoes, marinated artichokes and peppers.
Cut the tomatoes, peppers and artichokes into small dice and mix together.
Use an egg shell cutter to remove the top of the egg shells. Tip away a little of the white and then add the mixed vegetables to the egg. Season with salt and piment d'Espelette.
For the emulsion: place the cream and the mozzarella in a blender and mix until smooth. Season with salt and piment d'Espelette. Pour the mixture into a siphon and chill in the fridge until ready to serve.
Add water to a wok and bring to a gentle simmer. Carefully add the eggs to the wok, they will float in the water. Cook for 2-3 minutes and then remove from the pan.
Charge the siphon with gas and then add a little of the mozzarella emulsion to each egg. Finish with a sprinkling of fresh parmesan and serve immediately.
«Try replacing the garnish in this recipe - sauteed wild mushrooms or foie gras work very well.»