It may seem like a simple dish but this is a gourmet masterpiece made by an artist, Chef Jean Bardet. All the ingredients in this dish are highly calibrated and finely tuned to make a perfect recipe. Poached eggs with fresh garden vegetables are a gastronomic way to prepare eggs, which is a common breakfast ingredient. It is a versatile dish that can be served as an appetizer or as accompaniment for other courses, or as a divinely inspiring breakfast. You can serve this dish with a thyme sauce, wine sauce, or tomato sauce, and it will go spectacularly well if paired with a large glass of wine such as Vouvray sec tendre 1989 de Bernard Fouquet.

A real gardener, Chef Bardet made this dish using organic vegetables fresh from his garden. He suggests that you use vegetables that are in season so you don’t necessarily have to use the same vegetables as he used in this recipe. Freshness is more important, as well as color. Choose different colored vegetables, as well as different shapes, sizes and textures for a breathtaking presentation. If you don’t have a vegetable garden, get the ingredients from your local organic market to guarantee superior flavors of the season.

To make this recipe, Chef Bardet used organic guinea fowl eggs, which are similar to chicken eggs but are smaller, pointier, and some say more potent and richer in flavor. They also have a thicker shell and membrane and will take a bit more effort to crack than standard chicken eggs. Some organic markets sell guinea fowl eggs but if you can’t find them, you can always use ordinary chicken eggs to make the same recipe.

You might find that poaching the eggs can be quite challenging because it requires precision and attentiveness. Chef Bardet demonstrates how to cook perfectly poached eggs using special techniques.
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Ingredients

8 fresh eggs
1/4 cup white alcohol vinegar
1 lbs. Paris mushrooms
¾ cup olive oil
1 small bunch of chives
sea salt, pepper

To poach the eggs, you need boiling water that has not been boiling too long and too hard. Add white vinegar, about five percent of the volume of the water to coagulate the egg white. Be careful, you must never salt the water because the salt will break up the egg white. Break the eggs into small separate dishes.

Use a large spoon to swirl the boiling water so that when you drop the egg, it will wrap around itself. Let the egg slide in the swirling water, and continue to swirl the water with the spoon. Let another egg slide in once the first egg has wrapped around itself. Let cook for a minute or approximately a minute and a half.

To check if the egg has cooked, just lift it with the ladle and touch the egg with your finger to make sure it is not too hard. Place the cooked egg on a plate and drain the water.

Pour generous amount of olive oil in a pan. Slide the vegetables gently around the pan. Place the one that cooks the longest first. Season with salt and pepper. Add the fava beans and gourmet peas last. You must cook the vegetables quickly to keep them al dente.

On the serving plate, place the warm eggs in the middle. Arrange the vegetables around the eggs, including the oil infused with vegetable juice. When it’s time to serve to guests, cut the egg yolks so that it runs on the plate and mix in with the vegetables. Garnish with a few thyme flowers to flavor the entire dish. To accompany this, serve a large glass of wine.