Poached Eggs with Sauce of Mushrooms, Shallots and Pancetta

From: Chef Margaret Edwins, 611 Supreme, Seattle. Yield: 24 servings.

Sauce:

as needed, olive oil

1 lb., 14 oz. shallots, cut into 1/8-inch slices

1½ cups thinly sliced garlic

12 sprigs thyme

6 bay leaves

3 Tbsp. black peppercorns

3 Tbsp. fennel seeds

12 oz. pancetta, julienned

6 cups chicken stock

1 ½ ounces dried shiitake mushrooms

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TAGS: Food & Drink