Poached Eggs with Chanterelles and Truffles

INGREDIENTS:1 large Yukon Gold or yellow Finnish potato (approx. 12 oz.)
2 oz. butter
to taste, salt and pepper
18 whole baby artichokes
½ gallon water
4 Tbsp. salt
1 cup white wine vinegar
as needed, olive oil
3 large heads shallots, thin sliced (8 oz.)
3 lbs. chanterelle mushrooms, cleaned and stemmed
½ cup chopped parsley, if desired
to taste, salt and pepper
12 large eggs
2 black Italian truffles or additional chanterelles, sliced very thin and held, refrigerated, in small amount of water
12 sprigs parsley or fresh herb sprigs, if desired DIRECTIONS:Preheat oven to 250°F. Peel and slice potato very thin, then julienne-cut slices. Toss slices with butter. On spray-coated baking sheet, separate potatoes into 12 small circular bunches. Bake 45 minutes or until golden. Season with salt and pepper; cover and reserve.

Place water, vinegar, and salt in medium pot; bring to boil. Cut artichoke stem off; cut tip off. Cut around base and remove outer green leaves (yellow leaves are edible). Cook artichokes in boiling water until tender, about 10 minutes. Cut artichokes in half; keep warm.

In medium pan, saute shallots in oil until lightly browned, about 5 minutes. Add chanterelles and saute until tender, turning occasionally. Add parsley, if desired. Season to taste with salt and pepper. Keep warm.

Poach egg in simmering, acidified water (1 tsp. vinegar per 2 cups water). Cook until whites are set (completely coagulated and firm) and the yolks begin to thicken (no longer runny, but not hard). Keep warm.

For each serving, on a plate, press about 1/3 cup cooked chanterelles and onions slightly to fit in 2-inch ring mold. Take off mold, place one potato round, top with poached egg and 3 chanterelle slices. Garnish with 3 artichoke halves and herb sprigs, if desired. Serve immediately. SERVINGS:12 servings From:Chef Francisco Migoya, The River Café, Brooklyn, New York PHOTO CREDIT:Photo Credit: AMERICAN EGG BOARD