The second thing that normally stops me from a nice breakfast is to be undecided on what to do, time is precious with little children, and/or I'm missing some ingredients. Well, not this morning...double Yeah!
This recipe is not a new combination...This in particular, slightly adapted, comes from a very cute French book on eggs.
- 1 frozen artichoke bottom (advantages of living in France)
- 1 vitamin C tablet (or lemon juice)
- 1 egg left at room temperature
- a drop of white vinegar
- some veal stock reduction
- a tablespoon or so of pouring cream
- a teaspoon of grainy mustard
- few strips of Serrano ham
- thyme sprig for decoration
Then, second step, I poached the egg. I left it out of the fridge overnight. I brought a pot of water to boil, added a splash of white vinegar and cracked my egg into a ramekin. I stirrred the water to create a vortex, with the ramekin very close to the simmering water I dropped carefully the egg in the water and stirred around a bit to envelope the yolk with the white. 3 minutes cooking and I transferred the egg in ice water, trimmed the bits of white hanging and put on the side.
I've alway some veal bones reduction in the freezer. When you make a veal bone broth reduce it down to a syrupy consistency and let in cool quickly, it will gel and you can cut in cubes to freeze and use that way to finish up a dish. I'm going to write a detailed post about this.
Meanwhile, if you don't have any handy, you can reduce some other stock. So, I defrosted some of my veal glaze and added some cream, reduced a touch more, added some salt, a drop of lemon for acidity and out of the stove some grainy mustard.
I boiled again some salted water to warm up my artichoke and poached egg.
Ah, then, while I did that in a little saute' pan with just a teaspoon of ghee I crisped up some Serrano ham.
Time to plate!
Artichoke bottom, trimmed poached eggs, a stip or two of Serrano and your creamy reduction on the side.
And then I had a big smile on my face for a while after this nice breakfast!