CookEat Recipe
Poached Eggs Trovatore
Poached eggs on sweet red-pepper toast with reduced tomato sauce and truffle.
Method
Steps
Step 1
For the tomato sauce, dice the four ounces lean raw ham, slice two carrots and two onions, and chop one leek, two parsley branches, one celery branch, one green pepper and one garlic clove. Melt two ounces butter in a large saucepan. Add the ham and these vegetables with two cloves, one teaspoon whole peppercorns, half a bay-leaf sprig, half a thyme sprig, one tablespoon salt and one light tablespoon icing sugar. Cook over brisk heat for about twelve minutes, stirring, until lightly browned.
Step 2
Stir the four tablespoons flour into the sauce pan and cook for five minutes. Add the two quarts fresh ripe red tomatoes cut into quarters and one quart cold water. Mix, cover and simmer very gently for one and a half hours, stirring occasionally. The diced ham must be thoroughly cooked; check that its centre reaches 70°C for two minutes.
Step 3
Press the sauce through a sieve and then strain through clean food-safe cheesecloth. Measure the actual finished sauce portion needed below and keep it hot for immediate use. Divide the unused sauce into small shallow containers, cool rapidly and refrigerate at 40°F or colder within two hours; freeze for longer storage.
Step 4
Finely chop the four sweet red peppers. Put in a small frying pan with one teaspoon butter and three saltspoons salt and cook for five minutes, tossing gently. Prepare twelve round toasts, two inches in diameter and a quarter inch thick, from the twelve bread slices. Spread lightly with a little additional butter and divide all the peppers evenly over them on a hot dish.
Step 5
Measure two actual gills of the finished tomato sauce into a small saucepan and reduce by half over gentle heat, stirring to prevent catching. Keep hot.
Step 6
Bring three and a half quarts water to a boil in a broad low-sided pan giving at least four inches depth and add one tablespoon vinegar. Wet a clean dinner plate with the separate one tablespoon cold water. Crack the twelve commercially pasteurized shell eggs onto it without breaking the yolks and gently slide into the water, in batches if needed. Poach for about three minutes until the whites are set; pasteurized shell eggs are required for this soft-yolk service.
Step 7
Lift and trim the eggs and place one on each pepper toast. Arrange one very thin truffle slice over each egg, pour all the reduced hot tomato sauce over, sprinkle a little washed finely chopped parsley and serve promptly.
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