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New Years Breakfast 2007


Chef Patrick Connolly

Radius
8 High Street
Boston, MA, 02110
(617) 426-1234

Soft Boiled Egg with Watercress Crème Fraiche, Foie Gras Croutons, and American Caviar
Chef Patrick Connolly of Radius – Boston, MA
Adapted by StarChefs.com
December 2006

Yield: 4 Servings

Soft Boiled Egg with Watercress Crème Fraiche, Foie Gras Croutons and American Caviar on StarChefs.comIngredients:

    Soft Boiled Eggs:
  • 4 extra-large eggs, and their portion of the carton
  • 4 ounces white vinegar

    Foie Gras Croutons:
  • 3 Tablespoons foie gras fat, rendered and clarified
  • 2 ¼-inch slices brioche, crusts removed, ¼-inch dice

    Watercress Crème Fraiche:
  • ¼ cup crème fraiche
  • 2 Tablespoons watercress leaves, chopped

    To Assemble and Serve:
  • Salt and pepper
  • 1 ounce American caviar
  • 4 chive points

Method:
For the Soft Boiled Eggs:
Remove the top of each egg with an egg topper, and separate the yolk from the white. Reserve the yolks and cover with plastic; discard the whites. Fill each empty egg shell with white vinegar and allow to sit for 1 hour, loosening the membrane for easy removal. Remove the membrane and gently rinse the shell out with warm water. Place the yolks back into their shells, cover with plastic wrap and allow to temper at room temperature.

For the Foie Gras Croutons:
Melt the foie gras fat in a pan and add the brioche cubes. Cook on medium heat until all sides are golden brown. Turn entire contents of the pan onto several sheets of paper towel, draining the excess fat.

For the Watercress Crème Fraiche:
In a large mixing bowl, rapidly whisk the crème fraiche to soft peaks, and season with salt and pepper. Fold in the watercress and refrigerate.

To Assemble and Serve:
Bring 2 ½ inches of water to 160ºF in a sauce pan with 4-inch sides.
Place the eggs in their carton and into the poaching water, seasoning the yolks with a pinch of salt and pepper. Allow them to poach for 3 minutes or until the yolk begins to coagulate. Remove the eggs and transfer to an egg plate, then distribute an even layer of foie gras croutons, on top of the yolks. Spoon the watercress crème fraiche into the shell up to 1/8-inch from the rim. Top with the caviar and a chive point.

 

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