Instructions
1. First, make leek cream. Slice a leek into quarters and chop.
2. Sauté with olive oil or butter and add chicken or vegetable stock.
3. Add some cream and cook with low heat until the mixture becomes thick.
4. Make a poached egg.
5. Fry two slices of bacon and chop them into small pieces.
6. Fry U.S. Frozen Hash Browns until golden brown.
Plating Instructions
Put fried U.S. Hash Browns on the serving plate. Add one spoonful of leek cream on top of the hash
browns. Then add bacon. Put the poached egg on top of the bacon. Garnish with chopped bacon and
serve.
Poached Egg Preparation:
1. Heat the water: Add enough water to come 1 inch up the side of a narrow, deep 2-quart saucier.
Add 1 teaspoon kosher salt and 2 teaspoons white vinegar and bring to a simmer over medium
heat. Meanwhile, crack 1 very fresh cold large egg into a custard cup or small ramekin. Use the
handle of a spatula or spoon to quickly stir the water in one direction until it's all smoothly
spinning around.
2. Add the egg: Carefully drop the egg into the center of the whirlpool. The swirling water will help
prevent the white from “feathering,” or spreading out in the pan.
3. Let it poach: Turn off the heat, cover the pan and set your timer for 5 minutes. Don't peek, poke,
stir or accost the egg in any way.
4. Lift it out: Remove the egg with a slotted spoon and serve immediately.
Instructions
1. First, make leek cream. Slice a leek into quarters and chop.
2. Sauté with olive oil or butter and add chicken or vegetable stock.
3. Add some cream and cook with low heat until the mixture becomes thick.
4. Make a poached egg.
5. Fry two slices of bacon and chop them into small pieces.
6. Fry U.S. Frozen Hash Browns until golden brown.
Plating Instructions
Put fried U.S. Hash Browns on the serving plate. Add one spoonful of leek cream on top of the hash
browns. Then add bacon. Put the poached egg on top of the bacon. Garnish with chopped bacon and
serve.
Poached Egg Preparation:
1. Heat the water: Add enough water to come 1 inch up the side of a narrow, deep 2-quart saucier.
Add 1 teaspoon kosher salt and 2 teaspoons white vinegar and bring to a simmer over medium
heat. Meanwhile, crack 1 very fresh cold large egg into a custard cup or small ramekin. Use the
handle of a spatula or spoon to quickly stir the water in one direction until it's all smoothly
spinning around.
2. Add the egg: Carefully drop the egg into the center of the whirlpool. The swirling water will help
prevent the white from “feathering,” or spreading out in the pan.
3. Let it poach: Turn off the heat, cover the pan and set your timer for 5 minutes. Don't peek, poke,
stir or accost the egg in any way.
4. Lift it out: Remove the egg with a slotted spoon and serve immediately.
