Ouef parfait on a straw nest, accompanied by bread with flowers

STRAW NEST

Fill a bowl 

Use a rack so the straw does not move around in the oven

Toast the hay at 220ºC for 4 minutes

Pour 1 litre cream (previously warmed) into the bowl

Leave to infuse

Sieve and pour into a pot  

OEUF PARFAIT

Cook the eggs: 1 hour 15 mins at 64.5º in an immersion heater

SERVICE

Heat the straw cream in a pot; rectify

Dry the pieces of bread 

Place the pieces of bread with a few flowers on top (or without in winter) on a plate 

Peel the eggs; throw the whites away

Whisk the straw cream, submerge to create foam  

Put the straw nest in a black bowl

Place the yolk in the middle, add a few grains of Guérande salt

Add the pieces of bread 

Serve