Poached Quail’s Egg And Applewood Smoked Bacon With Potato-Chive Bruniose

 

8 quail eggs

2 slices Applewood Smoked Bacon

1/2 cup (cut bruniose) potato

2 Tablespoons chives, snipped bruniose*

2 T. Beurre Monté or Butter*

 

Cook the bacon until crisp. Drain on a paper towel, the finely chop. Set aside. Cut the potato, bruniose style. Blanch in boiling water for about 60 seconds. Drain. In a small skillet over medium heat, heat 1 Tablespoon of Beurre Monté or butter and cook the potatoes until crisp and browned. Remove from pan; Stir in 3/4 of the chives. Set aside or hold in a warm oven. Using a serrated knife cut through the top part (the fat end — about 1/4 the way down) of each quail egg and place the eggs into a glass bowl. Bring a deep pan with about 4-6 inches of water and 1-2 teaspoons of white vinegar, to a high simmer. Using a whisk, get the water swirling rapidly as you slide the eggs into the water. Do not stir; just let them cook for about 30 seconds. They should float up to the surface. When they do, test by picking up a few with a slotted spoon and by pushing against the yolk with your finger. It should be soft. If eggs are done either serve immediately or transfer to a strainer which is set into bowl of the ice water to stop the cooking. Using your fingers or scissors, cut off the tail end and place eggs on a towel lined plate. At this point they can be refrigerated until ready to use. Throw the potatoes back into the pan to re-warm (if necessary) and then wipe out the skillet and put about 1 Tablespoon of Beurre Monté or butter in the pan and re-warm the eggs by gently tossing, about 30-60 seconds. To plate: Divide the potato amongst eight spoons. Divide 3/4 of the bacon amongst the eight spoons and top with one poached egg. Top with remaining 1/4 bacon and the remaining chives. Serve immediately.