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 Is One of the Oldest Foods
Honey is one of the oldest foods in existence. It was found in the tomb of King Tut and was still edible since honey never spoils.
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
