Poached Egg in Sunchoke Velouté

I love this dish – minus the preparation of sunchokes. I love sunchokes but they are the most frustrating ingredients to peel. Because of this, this poached egg was only on the tasting menu for a week.

This is a Poached Egg in a Sunchoke Velouté, Crispy Prosciutto, Sunchoke Chips, Pecans, Thai Basil Oil, and Fried Sage.

May 3, 2017May 14, 2017 by Ron Categories: Degustation, Restaurants, Tasting MenuTags: *favorites*, basil, chips, eggs, herbs, molecular gastronomy, nuts, oils, pecans, poached eggs, pork, prosciutto, sage, soups, sous vide, sunchoke, Thai basil, velouté Leave a comment

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