Medium 5102
Slow-poached organic farm egg

Recommendations

"People rave about the foie gras custard at Sage, and don't get me wrong, it's really good, but sometimes simplicity trumps decadence. Cue the humble egg and potato purée. The dish is just simple and clean, with flavors that don't get lost or overcomplicated. A properly poached egg, slightly smoky potato purée, truffle to add some earthiness, and some crusty country bread to scoop it all up—pure joy. It's a testament to a good chef, and a well-run kitchen, when simple things are done right."

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