Page 34 - UpperCrust e-Magazine Third Quarter 2024

UPPERCRUST FOOD | EGGS

Croissant Waffle with Quail
Eggs & Tobiko

Ingredients
• 1 raw croissant • 4 quail eggs
For avocado mousse
• 1 avocado • 35 g onion, chopped • 1 chilli,
chopped • 20 g tomato, chopped • 40 ml olive oil
• 15 ml lemon Juice
For Balsamic reduction
• 200 ml Balsamic vinegar • 20 ml red wine
To garnish
• microgreens • tobiko (fish roe)

Method
For avocado mousse
Peel and mash the avocado.
Add chopped, onion, tomato, chilli, lemon juice
and olive oil.
Mix until avocado turns into a smooth paste.
For croissant waffle
Grease and heat the waffle machine.
Put the raw croissant and let it cook well on both
sides until it is golden brown.
For Balsamic reduction
In a pan, put red wine and denature the alcohol.
Add Balsamic vinegar and on slow heat let it
reduce to half. Store in a squeezee bottle.
For the garnish
Cut the microgreens in a uniform length and put
them in ice cold water for 3 to 4 minutes.
Drain the water and let the microgreens dry on
clean paper towel.
For quail eggs
Boil water in a pan.
Add the eggs and let them boil for 4 to 5 minutes.
Drain the water, peel and cut the eggs into halves.
Keep aside.
To assemble
Place the croissant waffle on a plate of your
choice.
Fill the grooves with avocado mousse.
Place the half-cut quail eggs on the mousse, one
in each groove.
Add tobiko with the help of a teaspoon next to
each egg.
Garnish with microgreens.
Swirl a thin stream of Balsamic reduction around
the croissant waffle as shown in the picture.

32 | UPPERCRUST | JUL-SEP 2024