Brunch in a glass

Ingredients:

• 400 g Aviko Super Mash Homemade
• 1 shallot
• 100 g (fresh) chorizo
• 2 tbsp olive oil
• 400 ml white wine
• 4 tbsp panko
• 2 cloves of garlic
• 25 g Parmesan cheese
• 500 ml cooking cream or long-life whipped cream
• 1 tbsp white wine vinegar
• 4 eggs
• Edible flowers to garnish

Method

Preparation: 30 minutes

• Chop the shallot and cut the chorizo into cubes. In a frying pan, heat the olive oil. Fry the chorizo for 2 minutes. Add the shallot and fry for 1 minute. Pour in the wine and let it steep for 20 minutes on a very low heat. Toast the panko in a frying pan until golden brown and crispy. Grate the garlic. Grate the cheese as well.
• Prepare the mashed potato according to the instructions on the packaging. Turn up the heat on the wine and let reduce by half. Add the cream and reduce by half again.
• Poach the eggs in a pan of gently boiling water with the vinegar. In the meantime, season the mashed potato with the garlic, cheese and panko. Strain the sauce and beat in the blender until foamy. Season with salt and pepper.
• Spoon the crunchy puree into 4 generous coupes or nice bowls. Place the poached egg on top of the puree.
• Spoon the foamy sauce over the top and garnish with some edible flowers.

Tip: Prefer without meat? Leave out the chorizo and let a few threads of saffron soak into the wine.