Ingredients for 4 servings:
• 2 avocados
• 3.5 oz. / 100 g. tomatoes
• lemon juice
• 3 oz. / 80 g. mozzarella
• 3.5 oz. / 100 g. garlic
• salt, pepper
• 7 Tbsp. / 100 ml. olive oil
• 4 eggs
• 4 square sheets of filo pastry
• a fresh basil stem
• 3.5 oz. / 100 g. crème fraîche

Directions:
Peel avocado and cube it along with tomatoes, (without cores). Drizzle with a bit of lemon juice, add salt, freshly ground pepper, olive oil, and a bit of mashed garlic. Let it sit for about 10 minutes to let the tastes blend. Prepare a poached egg: crack an egg into a bowl. Bring a pot of water to a simmer and add a bit of vinegar and salt. Then create a bit of a whirlpool in the water and carefully tip the egg into the center, white first. Leave it to cook for 3 minutes. Then cool it with cold water and take it out of the pan with a slotted spoon Add a bit of salt and pepper, and wrap it in filo pastry so that it looks like a pouch. Spread the egg on the seams of the pastry so that the pouch holds together well, and then fry it in a pan of olive oil until golden. Remove it from the pan and dry it.

Season crème fraîche with salt, pepper and chopped fresh basil. “For decoration, I recommend using frisee salad, slices of radish, nasturtium, or yarrow,” says Petr Patocka.

Put the tomato-avocado tartare into a round mold and place it in the center of a plate. Place a few mozzarella slices on top, season with salt and pepper, drizzle a bit of olive oil, and put the egg-pouch on the top. Fill up the free space on the plate with about five scoops of crème fraîche and it‘s ready to be enjoyed.

Subscribe today and get the next issue.
Schedule: October 15 – January 15

BACK ISSUES: CLICK HERE

Where to buy My Herbs:

New issue is out: Barnes & Noble, Broadway, New York