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  • Eggs (class extra) 2.0 pc

Pea Ragout:

Veggie Seasoning Melba Toast:

  • Egg white (g)
  • Castor sugar
  • Flour, all purpose
  • Butter 15.0 g

Green tea Dashi Soup:

  • Kombu 1 small piece
  • Bonitodried flakes
  • LIPTON Green Tea Originals 12 x 100 x 2g2 bags , made up 4.0 g
  • Snow peas/ Mange tout, blanched 8.0 g


  • Edible flowersand microherbs for garnish 10.0 g


  1. Egg:

    • Place the egg in the water bath set at 65°C cook for 45 minutes.
  2. Pea Ragout:

    • Poach frozen peas in Knorr Vegetable Stock for 2 minutes remove and place in an ice bath, and set aside.
    • Place the butter in a pan, add the onions, garlic, cook till soft. Season with Robertson’s Veggie Seasoning.
    • Add the poached frozen peas, cook for 5 more minutes, add wine let it reduce a bit.
    • Veg Stock as per packaging instructions.
    • Add prepared stock, vanilla bean and cook for 10 minutes or till the stock had reduced.
    • Add the cream, adjust seasoning, remove from the stove, keep aside.
  3. Veggie Seasoning Melba Toast:

    • Whisk the egg whites till double the size, gradually add the sugar to make the meringue.
    • Fold the flour and Robertson’s Veggie Seasoning.
    • Grease the baking tin with butter. Fold the mixture half way as it will double in size while baking.
    • Bake at 180°C for about 1 Hour. Cool bread and slice thinly.
  4. Green tea Dashi Soup:

    • Bring all the ingredients to simmer for about 20 minutes.
    • Remove kombu and bonito.
  5. Platting:

    • In a deep wide open bowl. Place the pea ragout in the center of the plate. Add the egg yolk on top of the ragout, arrange the mange tout around the yolk, and add the shoots around resembling a nest shape. Place the thinly sliced melba toast on the side of the Yolk and finish by adding the edible flowers around the whole plated dish.