Start off by making the puff pastry basket. Roll out the pastry to .5cm in thickness and cut into 8cm by 8cm. Brush with egg yolks and cook in a pre heated oven for 10 minutes at 170`c. Slice the tomatoes, season well and set to one side. Now for the poached eggs, fill a saucepan with a couple inches of water. Heat the water on high until it reaches a bare simmer and bubbles start appearing at the bottom of the pan. Crack the egg into a small bowl or cup. Place the bowl close to the surface of the hot water and gently slip the egg into the water. Cook for 4-5 minutes. Once the puff pastry basket is cooked fill it with the sliced tomatoes, goat’s cheese and some of the buffalo cheese. On big plate start laying all the ingredients, finish off with rock salt and olive oil.
Serves 4Email this Recipe Back to Tosca Restaurant - Jean Paul, Annette and Jonathan