For the egg:
Pour a little oil into a small, deep, non-stick pan and heat until it smokes. Carefully add the egg and fry until just turning brown.
For the potato cream:
Peel the potatoes and cut into pieces. Boil until soft, then drain, season with salt and blend. Add butter and beat until they are the right texture.
Arrange some potato cream (in the shape of the egg) and top with the egg. Heat the sobrasada in the oven and place to one side. On the other, place the cubes of quince paste with the chervil and honey.
Chef's Remark:
"The tradition and roots of Spanish cuisine come together in this dish. All the main ingredients—eggs, potatoes, sobrasada (sausage paste), and honey—are home-grown."
Preparation by: Oriol Rovira
Solergibert Selecció 2000 Cabernet Sauvignon (DO Pla de Bages), from Celler Solergibert. This is a powerful but balanced wine that retains freshness and a touch of acidity. As an old-style wine it makes the perfect partner for both the sobrasada sausage and egg combination and for the sweet quince and the honey.
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