Honeyed Berry Gastrique over Poached Eggs on Brioche

This fresh and inviting brunch dish would be perfect for a small Easter gathering. The runny yolks mingle with the honey-sweetened berry sauce, a perfect combination of richness and acidity that makes this dish sing.



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 BlossomĀ® Honey

salt and freshly ground black pepper, to taste


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 BlossomĀ® Honey

baby arugula, for topping

Honey Tips

Honey Is Magic

In the days before biology and botany were understood, people thought it was a special kind of magic that turned flower nectar into honey.


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