Mashed egg with pasta and gratin with oregano – 55000 Recipes. Passion for food


Mashed egg with pasta and gratin with oregano

As part of its anniversary menu Zalacaine has included this recipe with a very classic bias, which gives a perfect touch to the tradition of your choice of dishes and in which special attention should be paid to how to make a poached egg


  • Half a liter of liquid cream
  • Deciliter of cold milk
  • 10 g of salt
  • Dutch sauce
  • Pepper
  • Sol
  • Regan
  • One deciliter of olive oil
  • 4 eggs
  • A kilo of flour
  • For the poached egg
  • Liter of water
  • Half a liter of champagne
  • A small glass of brandy
  • 3 pieces of sponge
  • A piece of shallot
  • 50g butter
  • For the oregano sauce
  • 4 eggs
  • 2 teaspoons salt
  • Half a liter of white wine vinegar
  • For the pasta


For the pasta

  1. Arrange the flour by making a small volcano. In the center we will put all the ingredients except the milk, which we will add while the dough is done.
  2. Once we make the dough, we will stretch it and cut it into strips in the form of noodles.
  3. Cook in salted water and olive oil until the pasta becomes al dente.

For the poached egg

  1. In a saucepan, cook the water with the vinegar and salt.
  2. When it starts to boil, mix the water with sticks and break the eggs and add them one by one.
  3. Leave each egg for about three minutes.
  4. We take them out and leave them to cool in ice water and salt.

For the oregano sauce

  1. Put the butter, shallots and finely chopped mushroom in a saucepan and stew.
  2. Then add the brandy and champagne, leave to reduce and add half a liter of single cream.
  3. Rectify with salt and pepper.
  4. Let it reduce for about 15 minutes.
  5. After reducing, strain and add the same amount of Dutch sauce to the resulting amount.
  6. Finally, beat some cream and add it together with the oregano.

About the cladding

  1. Make a nest with the paste, place the beaten egg on the nest and the sauce on the egg.
  2. Gratin.


Thanks for reading.
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