season March
difficulty Medium
persons 2 prs.
time 30 min.

Poached egg with ramson, spinach, and ham

Ingredients
  • 2 eggs
  • 1 tablespoon vinegar
  • 8 leaves of ramson
  • 2 handfuls spinach
  • 1 apple
  • 6 slices of dry-cured ham
  • 20g butter
  • Salt
  • Black pepper
  • Optionally a bit of beach mustard
Directions
  1. Take a pot with 1,5 liters of water and bring to a boil.
  2. Take a bowl and break the eggs into it. Make sure that the yolks does not break. Pour the vinegar over the eggs.
  3. Once the water is boiling, turn the heat all the way down and create a virvel with a whisk.
  4. Slowly pour the eggs into the virvel and let the eggs poach for three to four minutes.
  5. Cut the apple into coarse dice.
  6. Melt the butter on a hot pan and sauté spinach and ramson. It should lose some of its structure.
  7. Adjust the taste with salt and pepper.
  8. Plate the dish by placing the spinach and ramson in the middle of the plate with apple dice and ham. Place the egg on top and garnish with wild herbs - beach mustard works great.
Head chef

Thomas Lorentzen

Honey

Thomas Lorentzen is the head ched at restaurant Honey in Copenhagen. Honey opened in the summer of 2016 and is a part of the family of the Kadeau restaurants in Denmark. Thomas Lorentzen in running the kitchen at Honey, where the focus lies on the informal evening meal. The dishes are seasonal, simple, and honest, and can easily be shared between the guests. 

In the past, Thomas was the first head chef of Kadeau in Bornholm. In addition to that, he also served as head chef at Nimp Terrasse in Tivoli in Copenhagen. 

Head chef

Thomas Lorentzen

Honey

Thomas Lorentzen is the head ched at restaurant Honey in Copenhagen. Honey opened in the summer of 2016 and is a part of the family of the Kadeau restaurants in Denmark. Thomas Lorentzen in running the kitchen at Honey, where the focus lies on the informal evening meal. The dishes are seasonal, simple, and honest, and can easily be shared between the guests. 

In the past, Thomas was the first head chef of Kadeau in Bornholm. In addition to that, he also served as head chef at Nimp Terrasse in Tivoli in Copenhagen.