Like a barge of eggs floating through a mushroom dream! Ha Ha Ha!
Barge presentations are nice for ground sirloin steaks, fish filet, chicken breast filet, open face sandwiches and of course, eggs. I worked at a few trendy restaurants back in the 1980's that had barge presentations of fancy versions of salisbury steak on the menu. I have served barge presentations of poached eggs at restaurants for brunch in the past too. Basically a barge presentation is a toasted slice of bread with the featured entree protein placed on top. The Barge is usually placed on top of a generous amount of sauce on a plate, so the barge looks like it is floating. Kinh gioi is Vietnamese lemon mint herb. Kinh gioi has a rich lemony flavor with hints of Thai holy basil and mint undertones. Kinh gioi is a nice herb for lighter meats, seafood and eggs. Beech mushrooms come in two varieties. White beech mushrooms and brown beech mushrooms. There is very little difference in flavor between the two different colored beech mushrooms. Beech mushrooms should not be eaten raw, because they have a bitter flavor. The bitter flavor of beech mushrooms disappears when they are cooked. Beech mushrooms have a delicate savory hazelnut mushroom flavor after they are cooked. Whole beech mushrooms look pretty on a plate, especially when garnishing the sauce on a barge presentation. I thought about poaching the eggs for the barge in this recipe, but I thought that sunny side up fried eggs would have a bit more of a hearty flavor that is appealing on a chilly day. So far, the weather has been dry but chilly in Las Vegas during late autumn. In the high desert, 50 degrees feels like about 30 degrees, because there is only about 4% humidity in the air. The body loses heat quickly in chilly arid desert air. Few people think of the American southwest desert as a place to find hearty winter food, but heavy food is in demand during the chilly winter months. Sharp chefs in Las Vegas offer richer, heavier menu items during the winter, while other chefs miss the boat by continuing to offer petite portions of lighter fusion food and hot weather cuisine. I am not a big fan of glorifying fusion cuisine, but I do create fusion recipes that are deeper in the French side of the asian/French fusion scale. If you take a closer look at this recipe, both the featured herb and the mushrooms are asian in origin. The bread is California sourdough, but sourdough bread was perfected in France many centuries ago. The beurre manie thickened cream sauce is purely French in origin. Roasted red bell peppers are popular in French mediterranean coastal areas. Fried eggs are popular in asia and france. Fried eggs on toast were once a classic French garnish for high cuisine entrees during the age of Napoleon. Even though this recipe could technically be classified as a fusion cuisine entree, it does not mean that this entree is not heavy enough to stick to the ribs. This is not a petite little portion of one sea scallop on fried wonton noodle with some kind of an asian sauce and cheap upland cress sprinkled over it with a $35 fusion cuisine price tag, that causes a customer to complain about being hungry again twenty minutes later! This recipe is a big heavy sourdough bread barge of eggs floating on a river of rich, filling, lemon mint cream sauce. This is a rich tasting filling French fusion breakfast recipe that is actually appealing on a chilly winter morning!
Kinh Gioi Creme: Heat a small sauce pot over medium heat. Add 1/2 cup of light fish stock. (fume) Simmer and reduce the fish stock by half. Slowly add 1/2 cup of cream, while stirring. Bring the sauce to a gentle boil. Make a 2 to 3 tablespoons of beurre manie, by kneading 50% butter with 50% flour. Add enough of the beurre manie, while whisking, to thicken the sauce to a medium thin sauce consistency. Add sea salt and white pepper. Remove the sauce from the heat. Add 1 small handful of Vietnamese Lemon Mint. (Kinh Gioi) Allow the lemon mint leaves to wilt in the sauce. Puree the sauce with an electric blending wand, blender or food processor. Place the pureed sauce in a sauce pot. Keep the kinh gioi creme warm over very low heat.
Sauteed Beech Mushrooms: Heat a saute pan over medium heat. Add 2 pats of unsalted butter. Add 1 small handful of whole brown beech mushrooms. Add sea salt and black pepper. Saute till the mushrooms become tender. Keep the mushrooms warm on a stove top.
Roasted Red Bell Pepper: Roast a red bell pepper over an open flame, till the skin turns black. Rinse the black skin off of the pepper. Remove the stem and seeds. Coarsely chop 2 to 3 tablespoons of the roasted pepper. Heat a small saute pan over medium heat. Add 1 pat of unsalted butter. Add the chopped red bell pepper. Add sea salt and white pepper. Saute for about 1 minute, till the roasted pepper becomes warm. Keep the roasted red bell pepper warm on a stove top.
Sourdough Barge of Sunny Eggs and Roasted Pepper with Kinh Gioi Creme and Beech Mushrooms: Brush 1 slice of California sourdough bread with melted unsalted butter. Grill the bread on a griddle or saute pan over medium/medium low heat, till it becomes toasted on both sides. Keep the toast warm. Heat a non-stick saute pan over medium/medium low heat. Add 2 pats of unsalted butter. Add 2 eggs. Cook the eggs sunny side up! The whites should be fully cooked and the yolks should still be runny. Season the eggs with sea salt and black pepper. Pour a generous amount of the kinh gioi creme sauce on a plate. Place the sourdough toast barge on the center of the sauce. Sprinkle the sauteed brown beech mushrooms on the exposed sauce. Place the sunny side up fried eggs on the toast barge. Place a small mound of the roasted red bell pepper on the eggs. Garnish the roasted red pepper with an Italian parsley sprig.
Viola! A French fusion cuisine breakfast that is actually hearty enough for a chilly morning. This barge style breakfast tastes very nice! Yum! ... Shawna
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