Recipe Green Plate with Cured Ham

Cook the edamame according to the package instructions. Shell the pods.

Wash the spinach leaves, sweat a diced shallot in butter, then add the spinach and sauté for 10 minutes. Wash and then cut the leeks into sections.

In a pan with a drizzle of olive oil, grill the pieces of leeks on each side. Repeat the process with the halved green onions.

Cook the asparagus tips in a large pot of boiling salted water for 10 to 15 minutes. Adjust the seasoning of each element after cooking. Fry the 4 eggs in a skillet with olive oil.

For plating, start with a bed of spinach, alternating with pieces of grilled leeks, a grilled spring onion cut into quarters, and edamame. Finish with a fried egg, a chiffonade of cured ham, and a drizzle of olive oil.

To finish, salt and pepper again. Adjust the seasoning. Serve hot with a chip of cured ham and crushed hazelnuts.