Ingredients

Directions

1. Coat the outside of the sous-vide EGG Bites with Dijon mustard. Next coat all sides with the mushroom duxelles, except the bottom of the EGG Bite.

2. Place the puff pastry onto a flat surface. Place the now coated egg bite onto the puff pastry leaving enough room to top the EGG Bite with another piece of puff pastry. Repeat

3. Cut a second piece of puff pastry to an appropriate size to cover the top of the EGG Bite. Using your finger, paint the bottom piece of puff pastry with the liquid whole egg. This will act as a glue to connect the top piece and the bottom piece of pastry.

4. Place the second piece of pastry over the top of the egg bite and form it around the bite pressing it down on the bottom piece where the liquid whole egg was painted. Ensure the egg bite is nicely covered and sealed. Cut any remaining puff pastry away.

5. Coat the entire surface of puff pastry with the liquid whole egg. Using a knife, make a small incision on the top of the wellington. This will help allow steam to escape. Place the egg wellington into a 220C / 425F oven for 20 – 25 minutes or until the pastry is golden brown and crisp. Once the wellington has achieved the degree of doneness, remove it from the oven.

6. While the Wellington is cooking, place your greens into a steamer for 1 – 2 minutes to soften and cook through.