Arzak's Poached Egg Flowers

This recipe is from the famous Arzak restaurant in Spain.

Makes 4 servings

• 4 strips bacon, chopped
• 1 clove garlic, finely chopped
• 1 1/2 cups dry bread crumbs
• 4 eggs
• Salt and pepper to taste
• 1 teaspoon white truffle oil or seasoned olive oil, divided
• 1 teaspoon duck fat, divided (optional)
• 1 teaspoon finely chopped parsley, divided

• 1. In a medium skillet, cook the bacon and garlic until the bacon is crisp. Add the bread crumbs, and cook and stir until golden. Set aside.
• 2. Place a large square of plastic wrap in a tea cup and crack the egg into it. Season with salt, pepper, truffle oil or seasoned olive oil, and duck fat, if desired. Gather up the plastic wrap and tie a twist tie around the top to secure. Refrigerate for 3 to 4 hours.
• 3. Bring a pan of water to a simmer and poach the egg in water to cover for 3 to 4 minutes or to desired degree of doneness. Place 1/4 of the cooked breadcrumb mixture in a shallow bowl. Unwrap the egg and place on top of the crumbs. Garnish with a sprinkle of parsley.

Nutrients per serving:
Calories: 287
Fat: 11g
Cholesterol: 220mg
Carbohydrate: 30g
Sodium: 706mg
Protein: 15g
Total dietary fiber: 2g

TIP: Make fresh homemade breadcrumbs by cutting up day-old French baguettes and processing them in a food processor.

September & October 2005

Photographer: iStockphoto.com/Volodymyr Kyrylyuk

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