This recipe combines our natural Fleur de Sel with salicornia, a halophytic plant that grows wild in salt marshes.
With its intense flavor, salicornia enhances the marine character of the dish.
Add the fleur de sel at the end, to respect its texture and complete the recipe with balance and authenticity.
Recipe for : 4 people
Preparation time : 10 minutes
Cooking time : 10 minutes
INGREDIENTS:
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4 fresh eggs
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A small handful of fresh samphire
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10 g of butter
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1 tablespoon of cream
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Fleur de sal from Menorca
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Ground black pepper
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A drizzle of olive oil to finish
This recipe balances the softness of the eggs, the subtle iodine flavor of the sea fennel, and the delicate touch of the fleur de sel.
RECIPE STEPS
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Prepare the samphire
Wash the samphire with cold water and dry it well. If the stems are very long, cut them into small pieces. Set aside. -
Beat the eggs
In a bowl, whisk the eggs with a pinch of ground black pepper and the tablespoon of cream until well combined. Do not add salt yet, as the fleur de sel is added at the end. -
Cook the eggs
In a non-stick frying pan, melt the butter over very low heat. Add the egg mixture and stir gently and continuously with a silicone or wooden spatula. It's important to keep the heat low to achieve a creamy texture. -
Add the salicornia
Just before the eggs are fully set, stir in the fresh samphire and mix for a few more seconds. Remove from the heat while the mixture is still slightly moist (they will finish cooking in the residual heat). -
Finish and serve
Serve immediately. Add a touch of Menorcan fleur de sel, a drizzle of extra virgin olive oil, and, if desired, a pinch more black pepper.
