Executive Chef Sebastien Archambault grew up in his parents' restaurant in Perigold, Southwestern France, where he used to watch his dad make egg "cocotte", using a little bit of cream amongst a variety of ingredients.
On the weekends, he used to assist his parents in the kitchen and help make poached eggs - while he was only 10 years old! Naturally, he still enjoys making poached eggs, just adding his own spin on the dish, including mushrooms, foie gras and black truffles.
He shares his recipe for Poached Egg with Field Mushroom Ragout and Foie Gras.
Ingredients:
3 oz mushroom ragout (recipe below)
1/2 oz foie gras terrine
1 fresh egg
1 slice, country top white bread
.4 oz butter
.2 oz black truffles
black pepper
Method:
Warm the mushroom ragout and place into a small cast iron (Le Cruset). Crack the egg on top of the ragout and then place into a double boiler and cover. Cook until the egg is medium, then remove. Cut the foie gras into a half moon and place next to the egg.
Toast the bread and spread the butter on top. Cut the bread into 4 batonette pieces and stack next to the cast iron. Season with cracked black pepper and black truffle. Serve.
Mushroom Ragout Ingredients:
1 lb shitake mushrooms
1 lb oyster mushrooms
1/4 lb thyme
5 cloves, garlic
1 cup olive oil
1 cup heavy cream
Method:
Wash the mushrooms, then dice. Mix mushrooms with oil, garlic and thyme. Cook in the oven on a sheet pan for 10 minutes at 350F. Let mushrooms cool down. Chop the mushrooms. Add the cream and cook for 10 minutes. Cool down and store in refrigerator.
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