A Perfect Protein Brunch coming to the menu of La Cuvee this fall. Stay tuned.
Sometimes I avoid going to brunch. I know that I may be tempted to order a stack of French Toast dripping with syrup or eggs benedicte, oozing onto yeasty English muffins, but no one likes to start their day feeling heavy. Instead of indulging myself in a calorie-filled morning, I’d rather start my day off feeling light yet satisfied. I have tried to come up with the perfect light brunch dish forever and combing my love for poached eggs and salad for breakfast is where it started . Crisp Romaine lettuce and tangy dressing with a perfectly-poached egg running about chewy bits of Parmesan. And all of this flavor without the worry of ubiquitous breakfast carbs!
Step 1: Fill a deep saucepan 3/4 with water. Bring to a boil (when small bubbles break the surface). Using eggs at room temperature, crack eggs individually into ramekins. Never break an egg directly into the boiling water. Since you are serving the egg somewhat raw, you should check for freshness (odorless, with a thick white and whole, rich-yellow yolk).
Step 2: Turn down the flame and add 2 tablespoons of white vinegar (don’t add salt). Using a metal slotted spoon, gently stir water to create a whirlpool. This prevents egg from sinking and sticking to the base.
Step 3: Allow whirlpool to slow slightly. Hold ramekin as close to water as possible and gently slip egg into whirlpool.
Step 4: Cook for 1 1/2 to 2 minutes. Repeat steps 3 and 4 with remaining eggs (you can poach up to 4 eggs at a time if dropped in separately).
Step 5: Using a slotted spoon, remove 1 egg at a time from water. Gently press the yolk to test if cooked to your liking. Hold egg over paper towel to drain.
Step 6: Season with 4 salt and pepper. Serve.
1 clove garlic, mashed with a pinch of salt and a little olive oil
4 anchovy fillets
2 egg yolks
1 tablespoon Dijon mustard
2 lemons, juiced
2 tablespoons water
1/2 cup extra-virgin olive oil
1/4 cup freshly grated Parmesan, plus extra for garnish
Freshly ground black pepper
2 heads romaine lettuce
Make the dressing: Rub garlic paste over the inside of the salad bowl. Put the anchovies, egg yolks, mustard, lemon juice, and water into a blender and process for 30 seconds until the mixture is smooth. With the blender running, pour the olive oil in slowly for the dressing to emulsify. Stir in the Parmesan, a pinch of salt and a couple of grinds of black pepper; set aside. (Refrigerate the dressing if you will not be using it right away.)
Assemble the salad: Tear the lettuce into a large bowl. Add enough dressing to coat the salad to your liking. Garnish with additional Parmesan and you may add croutons if you like. At la Cuvee we make our own thin crispy Crostini instead of croutons. Toss the salad well and top with freshly poached eggs. Poached eggs may be slightly reheated by dropping into hot water for 10 seconds before serving.
Pick up a bottle of The Old Field Chardonnay just down the street from The Greenporter Hotel. 2006 Mostly Steel Chardonnay from The Old Field Vineyards
Stop by this waterfront vineyard and try some of this 100% Chardonnay (10% barrel fermented, 90% steel fermented). Fruity nose with lemon, granny smith apple, grapefruit, and a zesty dry finish. Clean and fruity this wine pairs with some Peconic bay scallops or some briney local oysters.