Summary

Ingredients

• 1 shallot (s)
• 3 tablespoon butter
• 1 teaspoon lemon zest
• 230 ml vegetable stock
• 150 ml whipped cream
• some salt and pepper, more colorful from the mill
• 320 g taliatelle
• 2 carrot (s)
• 100 g suar snap peas
• 4 tablespoon white wine vinegar
• 4 medium egg (s)

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Instructions

1. Peel and dice the shallot and sauté in 1 tablespoon butter. Then add lemon zest, vegetable stock and cream. Let everything boil down a little and season with a little salt and a few turns of pepper from the mill.
2. Cook the tagliatelle in plenty of boiling, lightly salted water until firm to the bite.
3. Clean, peel and rinse the carrots. Wash and clean the sugar snap peas. Cut both into thin strips.
4. Bring about 1 liter of water to the boil together with the white wine vinegar and a little salt. Beat the eggs one by one in a cup, carefully slide them into the vinegar water, let set for about 3 to 5 minutes and then remove.
5. Steam the carrots with the sugar snap peas in the remaining butter for about 5 minutes.
6. Drain the tagliatelle, drain, mix with the vegetables and sauce and arrange on plates, twisted into nests. Place a halved poached egg in the middle and serve.