Easter Pancake

For the Easter pancake, first whisk the eggs for the dough, mix with cream and stir in wild garlic paste. Bake 4 pancakes from the mixture in a little hot butter and keep warm.

For the poached eggs, boil 1 liter of water with hesperid vinegar in a large pot. Carefully crack an egg and slide it into a ladle. Use a wooden spoon to create a right-hand twist in the boiling water and gently slide the egg in. (The right-hand twist will cause the egg white to contract.) Using a tablespoon, gently beat the egg white over the egg and poach the egg until waxy, 2 ½-3 minutes.

Poach remaining eggs in the same manner. Carefully lift out with a slotted spoon and briefly submerge in a bowl of neutral (unseasoned) lukewarm water to prevent the vinegar flavor from becoming too dominant. Lift out and drain on paper towels.

In the meantime, sauté the spinach leaves in a frying pan with a little brown butter, salt lightly and let them briefly collapse.

Place the pancakes on the plates. Spread the spinach and ham on top. Gently place the egg on top. Season the Easter pancakes with freshly ground pepper and salt, garnish with a little sour cream and fresh cress.

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