CookEat Recipe
Eggs, Balfour
Poached eggs in warm hollowed rolls with goose foie gras pâté, Béarnaise and thin black-truffle slices.
Method
Steps
Step 1
Cut off the top third of each of the six round, fully baked bread rolls and scoop out the soft centres. Put the hollow rolls on a tray and warm briefly in a warm oven for two minutes. Remove and spread one teaspoon commercially prepared, fully cooked ready-to-eat goose foie gras pâté inside each roll, using six teaspoons in total. Keep any unused pâté refrigerated according to its label.
Step 2
For the Béarnaise, peel and finely chop the four small shallots and chop the one fresh tarragon branch. Put them in a small saucepan with the two tablespoons white-wine vinegar and one teaspoon freshly crushed whole white pepper. Reduce gently to half the actual starting liquid. Press through a clean food-safe napkin into a second small saucepan.
Step 3
Use two yolks from commercially pasteurized shell eggs. Add both yolks to the strained reduction and whisk briskly over very gentle heat for four minutes, without letting the mixture boil.
Step 4
Gently melt the two and a half ounces butter until hot. Gradually whisk all of it into the yolk mixture over very gentle heat, continuing to whisk until emulsified and keeping the sauce below a boil. Add the one saltspoon salt and half saltspoon cayenne, whisk for one minute, then stir in the half teaspoon finely chopped parsley. Keep briefly warm for immediate service, avoiding a prolonged lukewarm hold.
Step 5
Bring the separate two quarts water to a boil in a wide pan with room for all six eggs. Add the separate two tablespoons vinegar and one teaspoon salt. Carefully slide in the six fresh eggs and poach for about three minutes as a guide, continuing gently as needed until every white and yolk is firm and the egg centres reach 160°F. Lift out with a skimmer and drain.
Step 6
Put one freshly poached egg in each prepared roll and arrange all six on a hot dish. Divide the entire fresh Béarnaise evenly over them. From commercially sterilized black truffle, drained from its jar, cut six thin slices and place one on each egg. Serve promptly and refrigerate any unused truffle according to its label.
Cooked it? Rate it.
Cooked 0 times