Poached eggs with stone-crushed rom, smoked feta cheese, chicken skin and artichoke
- Category: Chicken skin
- Cuisine: Appetizer
Ingredients
Four people:
• 4 eggs
• 4 tbsp smoked fresh cheese
• 2 tbsp of cream
• 2 chicken skins from Bjäre Chicken
• 1 artichoke
• 4 tbsp stonebitter rum
• krass for garnishing
Instructions
1. Poach whole eggs in a water bath at 65°C for 35 minutes.
2. Mix the smoked fresh cheese with the cream to make it have a creamier consistency. Smoked fresh cheese can be purchased in well-stocked stores.
3. Fry the chicken skin and thinly sliced potato in cooking oil. Start with the chicken skin and finish with the potato. Drain on paper towels. Then crumble the skin and potato together in a bowl.
4. Place a pinch of smoked fresh cheese at the bottom of a deep plate. Crack the eggs, discard the remaining egg whites, and place the egg on top of the cheese. Garnish with rock salt, chervil, the crumbs of fried chicken skin, and chard.