Recipe put forward by Thomas MERIC and Clément REILHS.
Photo credit: Jean-Jacques ADER
For the salad:
- Eight thin slices of Bayonne Ham
- 500g cultivated mushrooms
- 100g rocket leaves
- Four eggs
For the vinaigrette:
- 20cl peanut oil
- 10cl balsamic vinegar
- Salt, pepper
Poach the eggs for three minutes in vinegary water at a rolling boil and put to one side.
Sweat the mushrooms in a hot frying pan with the oil on a brisk flame, adding the Bayonne Ham once the mushrooms have released their water content, then put the pan to one side.
Make a vinaigrette dressing with 1/3 de vinegar to 2/3 oil.
Season the salad.
On a hot plate, lay out the mushrooms, the Bayonne Ham, the seasoned salad and top with a poached egg.
Recommended wine from South West France: Madiran AOC (AOP)