sliced Iberico de bellota ham tenderloin
sliced multigrain bread
fresh-ground red chili pepper flakes
fresh-ground fennel seeds
Boil for three minutes. This firms up the white nicely.
Immediately plunge into an ice water bath for at least one minute. This stops the white from getting too hard.
Cook in the sous vide immersion cooker at 147 degrees for 45 minutes. This doesn’t further cook the white at all, but brings the yolk to a nice hot soupy consistency.
Beautiful onsen egg.
Generously layer slices of the Iberico ham on the toast. Peel eggs and plop them on top. Grate some pepper and fennel, and sprinkle a little salt.