Hah, you might say, I don’t need anyone to tell me how to poach an egg. Well, maybe you don’t, but I’ve had umpteen poached eggs in hotels where professional chefs have put vinegar in the water to help the egg set. This is a personal bugbear. Forgive me while I shout for a moment: IT IS NOT NECESSARY! Continue reading
I first ate this dish as a starter at Le Bistroquet in Troyes, France, a restaurant with a relaxed and generous attitude to food and, sadly, since closed.
When my husband ordered pâté, the waiter brought him the entire terrine, a jar of gherkins and a basket of bread and left him to get on with it.
My Puy lentils came piled high in a bowl and topped with a poached egg and crispy bacon. Continue reading