Chef Way: Bouley serves eggs en cocotte with three purees—fennel, sunchoke and polenta—plus Comté foam.
Easy Way: Home cooks can pair baked eggs with cheese polenta, evoking Bouley's Comté foam with polenta puree.
More Egg Dishes
1/2 pound sunchokes—scrubbed but not peeled, very thinly sliced
3 tablespoons unsalted butter
Salt and freshly ground pepper
1 cup whole milk
1/2 cup instant polenta
1 1/2 cups shredded Comté cheese (6 ounces), plus more for garnish
4 large eggs
Chervil sprigs and truffle salt, for garnish
How to Make It
In a medium, deep skillet with a tight-fitting lid, combine the sunchokes with 1 tablespoon of the butter and stir over moderately high heat until the butter is melted. Add 1/2 cup of water, season with salt and pepper and bring to a boil. Cover and cook over moderate heat until the liquid is evaporated and the sunchokes are tender and lightly browned, 8 to 10 minutes. Transfer the sunchokes to a bowl and wipe out the skillet. Fill the skillet with water and bring to a simmer.
In a large saucepan, combine the milk with 1 cup of water, season with salt and bring to a boil. Whisk in the polenta and cook over moderate heat, whisking, until tender, about 5 minutes. Stir in the 1 1/2 cups of shredded cheese and the remaining 2 tablespoons of butter until creamy; stir in a few tablespoons of water if the polenta is too stiff.
Crack the eggs into ramekins and gently pour them into the simmering water in the skillet, one at a time. Poach the eggs until the whites are set and the yolks are runny, about 4 minutes. Using a slotted spoon, transfer the eggs to a paper towel–lined plate.
Spoon the polenta and sunchokes into shallow bowls and top with the eggs. Garnish with chervil and cheese, sprinkle with truffle salt and serve right away.
Fresh, wild berryscented Beaujolais.
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