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I think I’m going to do a few recipes on various ways to serve poached eggs…I think today I’m going to do a Yukon potato, onion and bacon hash, a thin slice of triple cream Brie, top with poached egg, dollop of sour cream, drizzle of truffle oil, fresh chives all on a bed of raw baby spinach…thoughts?

Then sweet potato pancakes, local goat cheese, scallions, poached egg, drizzle of Balsamic…

And last, a pan fried polenta, shaved parmesan, poached egg and drizzles of chive oil and roasted tomato oil – the oils become a light sauce instead of the classic Hollandaise.

Pictures later!