Perfect Egg with Kama

Perfect Egg with Kama

Salad & Starter 1016 Last Update: Aug 09, 2021 Created: May 31, 2021
Perfect Egg with Kama
  • Serves: 4 People
  • Prep Time: 20 min
  • Cooking Time: 90 min
  • Meal: Lunch
  • Cuisine: Lebanese
  • Difficulty: Medium
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A gourmet starter using fresh and local produce. Enjoy!

Ingredients

Directions

  1. Cook the egg at 62 C for 90 min
  2. Cut the kama in small cubes. In a pan add a tablespoon of jmeych then sear the kama.
  3. Season to taste
  4. In a pot, boil the water then blanch the watercress. Once blanched, directly add to an iced
  5. cold water
  6. After draining very well the watercress, put it in a blender and start adding the grape seed oil
  7. while mixing
  8. Finely slice the baguette then grill
  9. In a plate, place the egg in the middle, add the kama mixture all around then pour some
  10. watercress cream. Place the slice of bread on the side.

Perfect Egg with Kama



  • Serves: 4 People
  • Prep Time: 20 min
  • Cooking Time: 90 min
  • Calories: -
  • Difficulty: Medium

A gourmet starter using fresh and local produce. Enjoy!

Ingredients

Directions

  1. Cook the egg at 62 C for 90 min
  2. Cut the kama in small cubes. In a pan add a tablespoon of jmeych then sear the kama.
  3. Season to taste
  4. In a pot, boil the water then blanch the watercress. Once blanched, directly add to an iced
  5. cold water
  6. After draining very well the watercress, put it in a blender and start adding the grape seed oil
  7. while mixing
  8. Finely slice the baguette then grill
  9. In a plate, place the egg in the middle, add the kama mixture all around then pour some
  10. watercress cream. Place the slice of bread on the side.

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Author Cynthia Bitar cynthiaf.bitar@gmail.com Cynthia Bitar

Cynthia, Owner and Executive Chef of Nazira Catering, Lebanon and MENA region’s most renowned catering enterprise, is a member of the “Academie Nationale de Cuisine” and co-founder of “Les Disciples Escoffier Liban.’’ Holder of a diploma in Management and Culinary Arts from Paul Bocuse Institute in Lyon, Cynthia has more than 20 years of extensive work experience, complimented by a series of internships with namely the prestigious French catering company Fauchon and alongside Emile Cauvière, MOF and bakery World Champion. A former participant in “Festival des Etoiles de Mougins”, “Bocuse d’Or competition” as well as “Salon des Métiers de Bouches”, Cynthia has taken the lead in representing the Lebanese cuisine at the international culinary scene from her media appearance on France 5 with “La tournée des popotes” in 2016 and curating Lebanese cuisine nights at a Michelin starred Restaurant in Marseille in 2017. Additionally, Cynthia has organized hundreds of weddings, VIP dinners, cocktail parties, brunches and banquets for over 2000 persons in Qatar, KSA, Jordan, UAE and many more. In 2018, under the patronage of Chef Yannick Alleno, Cynthia was awarded the “L’Esprit Entrepreneur '' prize in the “Arts Culinaires International'' category by Bocuse and Co.

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