20131011

BUTTER POACHED EGGS ROSEMARY


ROSEMARY BUTTER POACHED EGGS
on Pan Fried Fingerlings
garnished with Cheddar and Bacon Crumbles

INGREDIENTS:
Eggs
Baby Fingerlings, split in half lengthwise
1/2 Stick of Butter
Crisp Bacon, crumbled
Tablespoon of Shredded Cheddar
Fresh Rosemary Sprigs
Sea Salt & Pepper to taste

DIRECTIONS:
Cook your bacon crisp, crumble and set aside.
Turn oven onto warm setting.

Par boil your fingerlings, dry with paper towels then pan fry skin side up until fork tender with a crisp finish. Plate in the center of an oven proof plate and keep warm in the oven.

Melt the butter with a few sprigs of rosemary in a saute pan over medium heat. Do not let butter bubble. I start with a cold pan!

Remove pan from heat and gently add your egg. Lower heat then place pan back on the burner and spoon warm butter over the top until the whites are solid but the yolk is still runny. (About 2 - 4 minutes depending on how you like your egg).

Immediately remove eggs from burner, take your plate from the oven then slide egg gently onto the plated fingerlings.

Season with salt, sprinkle with the cheddar and the crumpled bacon.
Garnish with some fresh ground pepper and a fresh sprig of rosemary and enjoy!



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