The one above is fairly simple. Just peel the asparagus and tie them together, then blanch in boiling water with salt and a tablespoon of sugar. Drain, then toss in olive oil, white pepper and fleur de sel. The sauce is made by poaching an egg then mixing it with dijon mustard, orleans mustard, sherry vinegar, tabasco, and emulsifying with 3/4 cup grapeseed oil and a tablespoon of olive oil. The yellow in the center are egg yolks cooked sous vide, then you whisk in some almond oil, and sprinkle hard boiled egg yolk. There is a crouton on top with an herb salad and some sliced almonds. I had this same dish, and the soup, at Daniel 2 years ago. Probably one of the best thing I've eaten.
Is there a more detailed recipe for this? I want to try this too.
Breakfast. The dish is called "The eggs scramble their forces to capture strategic shrimp reserves in the spinach fortress".
Sous-vide scrambled eggs passed through a whipping siphon. Grilled shrimp on a bed of blanched spinach topped with honey-caramelized shallots and carrots.