Full English Breakfast

Adapted by StarChefs.com
March 2012
Yield: 4 servings

INGREDIENTS:

Tomato Fondue
3 shallots
2 cloves garlic
1 bay leaf
1 thyme sprig
1 tablespoon tomato paste
1 kilogram vine-ripened tomatoes blanched, peeled, and deseeded, then diced into 1 centimeter squares
kosher salt
olive oil
Mushroom Purée
500 grams flat mushrooms cleaned and trimmed
100 grams butter
2 sprigs thyme
2 cloves garlic
150 milliliters heavy cream
Slow-cooked Egg
4 Farm-fresh eggs
Bacon Crisps
½ pound pancetta thinly sliced
Fried Bread Croutons
1 loaf bread diced
butter

METHOD:

For the Tomato Fondue:

Sweat the shallots, garlic, thyme, and bay leaf. Add the tomato paste and cook until dark red. Add the tomatoes and cook until dry. Buzz in a blender for 1 minute, then pass through a chinois. Season with salt and add olive oil as needed.

For the Mushroom Purée:

In a medium sauté pan, melt the butter until foaming and then add the mushrooms. Add the thyme and garlic and cook until golden, then add the cream and cook until cream is nearly evaporated. Blitz in a blender, pass through a chinois, and season.

For the Slow-cooked Egg:

Bring a pan of water to 143°F. Place eggs in the water for 70 minutes, then shock in an ice water bath and reserve.

For the Bacon Crisps:

Lay the bacon between two heavy sheets. Bake at 330°F for about 12 minutes or until crispy.

For the Fried Bread Croutons:

In a large sauté pan, melt the butter until foaming. Fry the bread in the butter until golden brown, drain, and dry until crisp.

To Assemble and Serve:

Place the Slow-cooked Eggs back into warm water (no higher in temperature than 135°F). Heat the Tomato Fondue in a small bowl, then add the Mushroom Purée on top. Crack the eggs into a bowl of warm water and spoon on top of the Mushroom Purée. Place the Bacon Crisps, Fried Bread Croutons on top and garnish with the parsley leaves and tomatoes.

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