Panko Egg.
Poach Egg.
Liquid Yolk.
Pane Anglaise with panko.
Fry at 325F.
Make emulsion of equal parts hazelnut oil, truffle juice and concentrated chicken bouillon with bamix.
Fill into syringe.
Insert a few cc's into fried "poached" egg above as soon as done.
Serve egg over salted compressed raw asparagus.
Griddled artichoke.
Moliterno Cheese.
Watercress.
Morels would be nice.
My dinner last night, quite delicious for a predictable dish.
The yolk-truffle-hazelnut emulsion is insane.
This looks/sounds incredible. Keep up the fantastic work both in the kitchen and behind the lens of that new 5D.
Posted by: a_w_taylor | Tuesday, May 13, 2008 at 09:01 AM
Wow! Genius. I'm going to go eat my pathetic breakfast now. But seriously, this looks and sounds like a very unique and DELICIOUS culinary concept.
Posted by: Helen | Tuesday, May 13, 2008 at 09:55 AM