Herbed Crepes with Poached Egg and Truffle Caviar

For years I have been trying to find a way to have the perfect poached egg.  I’ve tried slow poaching (awesome creamy yolks, but still haven’t perfected this method, besides it takes 40-45 minutes), 5 minute and 10 second method of poaching (works if you start the timer exactly when the water boils) or using a poacher and timing the eggs for 5 minutes (this is what is in the photo).

I don’t know about you, but when I go out to breakfast (which is VERY rare these days) I look forward to a perfectly poached egg.  I like mine with the whites cooked and the yolks still runny.  The following is a recipe that I have been tweaking for years now.  I finally found the courage to make this for some friends at dinner the other night.  The toughest part about making this – – – the egg on top.  Added to the mix was the fact that we lost our electricity and I had to do everything on the stove top by candlelight and use the gas grill as my impromptu oven.  This even worked with gluten-free pancake mix (one of our guests is gluten intolerant) it just took a few more tries to make the crepe so it didn’t tear.

Herbed Crepes with Poached Egg and Truffle Caviar

Crepes:

  • 3 ounces All-purpose flour
  • 1/2 ounce granulated sugar
  • 1/2 teaspoon salt
  • 1 egg
  • 1 egg yolk
  • 1.5 ounces melted unsalted butter
  • 3/4 cup whole milk
  • herbs – tarragon, chives, oregano (use fresh herbs, I wouldn’t use rosemary or sage though)

Blend all of the above in a blender and allow to rest for 2 hours or overnight.

Using a crepe pan, make as many crepes as the batter allows.  Keep warm

Filling:

  • 1 cup Ricotta Cheese
  • 2 cloves garlic – toasted
  • chopped chives and tarragon
  • Truffle Salt

Fill crepes with filling and place into a 350F oven for 10-15 minutes or until the cheese mixture is cooked through.

Top with Poached Egg, Chives and Truffle caviar

There you have it, in my mind, the perfect poached egg.

Chef Constance

 

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