Poached Eggs with Sunchokes and Comté Polenta

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Full Recipe

https://www.foodandwine.com/recipes/poached-eggs-sunchokes-and-comte-polenta

Author

David Bouley | 2013-12-06

Description

Chef David Bouley serves eggs en cocotte with a trio of purees — fennel, sunchoke, and polenta — finished with a Comté foam. To make a foam, he suggests pairing baked eggs with cheese-enriched polenta, using the polenta to echo the richness of the original dish's foam.