Borage with low-temperature poached eggs and Iberian ham

For the borage:

• Clean the borage removing the stringy parts with a paring knife and then wipe using a clean cloth to remove the outer fuzz.
• Once clean, cut them into sticks of three or four centimetres and place them in sunflower oil to prevent oxidation.
• Cook them with water and salt and drain. They should be cooked ‘al dente.’

For the Iberian consommé:

• Prepare a consommé with the bones and the pieces of Iberic ham, vegetables and salted anchovies.
• Thicken with Xanthan gum.

For the garnish:

• Cook slices of Iberian ham in the oven at 100 ºC for 45 minutes.
• Poach the egg with its shell at 65 °C for 25 minutes.
• Remove the stems of the wild asparagus and peel. Cover with tempura and fry them.

For decoration:

• Make a ham powder.
• Chopped chives.

SET UP

• Brown the brunoised garlic and add the well-drained borage and sauté.
• Place the Iberian consommé on the bottom of the plate.
• Poach the egg.
• Fry the wild asparagus in tempura.
• Present the borage over the stock using a ring.
• Place the egg on the borage.
• Garnish with dried ham slices and asparagus in tempura.
• Sprinkle with finely chopped chives and ham powder.