Crispy Eggs with Potatoes and Baby Spinach

Method

1. Cut the potatoes into julienne strips using a mandoline or grater.
2. Place the potato strips in a colander, add a pinch of salt, mix and let rest for a few minutes.
3. Squeeze the potatoes firmly to remove excess water.
4. In a non-stick pan, melt the clarified butter over medium heat.
5. Place a ring mold in the pan, fill it with the squeezed potatoes and press lightly. Cook for 3–4 minutes, then flip and cook until golden brown on both sides.
6. In a separate pot, heat peanut oil to 170–180°C (340–355°F).
7. Crack an egg into a small bowl.
8. Gently slide the egg into the hot oil. Using a spoon, baste the hot oil over the yolk to cook it slightly. Fry for about 1.5–2 minutes until the white is crispy and golden brown, keeping the yolk runny.
9. Remove the egg with a slotted spoon and drain on paper towels.
10. Prepare the vinaigrette: in a bowl, mix 3 parts olive oil with 2 parts vinegar. Add a pinch of salt and a pinch of mustard seeds. Whisk with a fork until emulsified.
11. Toss the baby spinach with the vinaigrette.
12. Plate the potato cake in the center, place the crispy egg on top, and arrange the dressed spinach on the side.