Ingredients
Gastrique:
1/2 cup fresh or frozen raspberries (3 ounces)
1/4 cup fresh or frozen blackberries (2 ounces)
1/4 cup red wine vinegar
1/4 cup Golden Blossom® Honey
salt and freshly ground black pepper, to taste
Brioche
1 tablespoon white vinegar
4 large eggs, as fresh as possible
4 3/4-inch thick slices brioche or challah bread
1 tablespoon butter, softened
1 tablespoon Golden Blossom® Honey
baby arugula, for topping
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
To prepare gastrique, combine berries, vinegar, and honey in a small saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a boil. Reduce heat slightly and simmer for 10 to 15 minutes or until thickened and syrupy. Remove from heat and strain through a fine mesh sieve to remove seeds. Discard seeds.
Fill a non-stick saucepan with 2 to 3 inches of water and a splash of vinegar. Heat until a thin layer of small bubbles forms on the bottom of the pan. Crack one egg into a small ramekin. With a spoon, swirl the water to form a small whirlpool. Stop stirring and gently pour the egg into the center of the whirlpool. Let cook for 4 to 5 minutes or until white is cooked but yolk is still jiggly. Remove with a slotted spoon. Repeat with remaining eggs.
Cut out 3-inch rounds from toast slices (optional, but makes for a more unique presentation) and arrange on a baking sheet. In a small dish, mash softened butter together with honey until smooth. Spread onto toast rounds. Broil for 2 minutes or until golden brown, watching carefully so the toast does not burn.
If necessary, re-heat eggs just prior to serving by dropping into simmering water for 30 seconds. Remove with a slotted spoon and place one egg on top of each toast. Drizzle with gastrique and top with a small handful of arugula. Serve immediately.
Yield: 4 servings
Total Time: 30 minutes
Fill a non-stick saucepan with 2 to 3 inches of water and a splash of vinegar. Heat until a thin layer of small bubbles forms on the bottom of the pan. Crack one egg into a small ramekin. With a spoon, swirl the water to form a small whirlpool. Stop stirring and gently pour the egg into the center of the whirlpool. Let cook for 4 to 5 minutes or until white is cooked but yolk is still jiggly. Remove with a slotted spoon. Repeat with remaining eggs.
Cut out 3-inch rounds from toast slices (optional, but makes for a more unique presentation) and arrange on a baking sheet. In a small dish, mash softened butter together with honey until smooth. Spread onto toast rounds. Broil for 2 minutes or until golden brown, watching carefully so the toast does not burn.
If necessary, re-heat eggs just prior to serving by dropping into simmering water for 30 seconds. Remove with a slotted spoon and place one egg on top of each toast. Drizzle with gastrique and top with a small handful of arugula. Serve immediately.
Yield: 4 servings
Total Time: 30 minutes
