Brunch Menu

Ingredients:
4 Organic Brown Eggs
1 Spoonful of Water
½ cup of heavy cream
Salt and white pepper
4 tsp. Salmon caviar
4 tsp. Chopped smoked salmon
4 sprigs of chervil or parsley

Tourte Vosgiene:
For the Tart:
1 10 ½’’ pate feuilletée rapide, shell unbaked or 4 sheets of good commercial puff pastry and 1 11’’ circle of dough to cover
2 lbs. Of pork tenderloin cut into small cubes of ½’’ squares
½ cup of parsley finely chopped
4 tbsp. Chopped shallots
1 cup of dry white wine
Salt and ground pepper to taste (about 1 tsp. Each)
1 egg for glaze beaten with water or milk

For the Filling:
3 eggs
1 ½ cup heavy cream
Salt and freshly ground pepper
Roquefort Cheese with Fingerling Potatoes:
8 fingerling potatoes
¾ lb. Roquefort Cheese
¼ lb. Mache Lettuce or Micro greens

Method:
Cut the top of the eggs with a cutter.  Empty the eggs into a stainless steel medium sized bowl.  Add water.  Place the bowl over boiling water in a double boiler pot.  Cook slowly with a spatula until soft.  Add the heavy cream, smoked salmon, salt and pepper to taste.  Stir gently with a whisk.  Fill the egg shell with the mixture and place the salmon caviar and chervil on top.  Serve with toast on an egg dish.

To make the Tourte:
Combine the pork, parsley, shallots, salt and freshly ground pepper and dry wine in a bowl.  Stir well with a spoon and then cover the bowl and refrigerate overnight.  Preheat the oven to 400 degrees.  Fill the tart shell with the marinated meat.  Fold the bottom edge puff pastry over the filling and brush the puff pastry edge with some egg glaze.  Cover the tart with the circle of dough and press the edges of the two crusts together to seal.  Cut a ½ inch hole in the center of the top crust with a knife of cutter for the cheminee to let the steam off the tourte while cooking.  Make a cheminee with some aluminum foil and insert it in the hole in the center of the crust.  Score the crust lightly crisscross design, being careful not to cut through the dough.  Brush the top with the remaining egg glaze and cook the tourte in the oven for 50 minutes.

To make the Cream filling or “Migaine”:
In a bowl combine the eggs, cream, salt, pepper and the marinade left.  Using a funnel pour the cream mixture carefully down the cheminee, letting the mixture flow nito the tourte little by little.  Bake for another 15 minutes until golden brown and let rest for 10 minutes before serving.  Serve with a Mache Salade.

Roquefort Cheese with Fingerling Potatoes:
Freeze the Roquefort cheese the day before.  Cook the fingerling potatoes until soft in salted water.  Cool them down and slice them ¼ ‘’ thick.  Place the potato on a plate stacked like shingles and warm the potatoes in the oven on 200 degrees for 3 minutes.  When ready, grate the cheese over and garnish with the greens.