Egg Flower with Garlic Crisp and Mushrooms

We peel the garlic cloves and slice them as thinly as possible.

We thoroughly clean the mushrooms, removing any traces of soil. We leave the smaller ones whole, and break the larger ones into similar-sized pieces by hand.

Add oil to a frying pan, heat it over high heat, and add the garlic. Before it browns, add the mushrooms and sauté them.

We season everything, remove from the heat and set aside.

On the other hand, we thoroughly clean the leek, keeping only the white part. We separate it into layers and lay them flat on the board to cut them into the thinnest strips possible.

We fry them in oil that isn't too hot, until they dehydrate and become crispy. We drain them on absorbent paper and season them lightly.

To make the egg flower, we will take a bowl or cup and place cling film over it, leaving enough room to insert the open egg.

We grease the entire surface where the egg will go with oil and crack the egg onto it, removing the shell. We close the cling film with our fingers, as if it were a bag, gradually removing the air.

Finally, we twist it like a balloon and tie it with a string.

We heat a saucepan with enough water to cover our egg flower and when it starts to boil, we put the prepared egg flowers in for 3 and a half minutes.

We take it out of the water, carefully cut the string and remove the egg with the help of a spoon.

FINISHED DISH:

In a deep plate, we place a good spoonful of the sautéed mushrooms.

On top of these, we place the egg flower. We drizzle with the meat sauce (beef or chicken), season with lemon salt, and add the garlic slices and crispy leek strips, giving it volume.