Write down the Poached Egg with Shitake Mushrooms, Wilted Arugula and White Truffle Cream recipe if you host the Easter brunch or for Mother’s Day. It is totally sublime.
I discovered the exquisite talent of Viviane Bauquet Farre earlier today. She blogs at Food & Style. I tweeted yesterday morning about a lovely side dish she made: Roasted baby red potatoes with lemon and bay leaves. I went back last night. This is when I spotted her Poached Egg recipe. The presentation is awesome. Viviane used a cookie cutter to get this clean look.
+ photo: Food & Style
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March 27th, 2010 at 07:39
Wow. That’s gorgeous. I think I’ll try that.
March 27th, 2010 at 16:55
YUM! Looks fantastic! I love making meals like this for dinner – why says it’s just for before noon! ;o)
Kim @ http://frostmeblog.blogspot.com
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March 27th, 2010 at 18:50
Kim, you are absolutely right. Poached eggs with a light salad is a classic French dinner. In fact, Viviane even suggested a red wine to drink with her recipe.
April 1st, 2010 at 14:11
I love poached eggs too, one of my favourite meals my grandmother used to cook me : with a honemade tomato sauce that gets mixed with the egg,it’s even better ! Mmmmmm!
April 1st, 2010 at 14:14
(oups… next) : But no doubt that the white truffle cream does the job perfectly…