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In the past, breakfast at the Montage Deer Valley has always been a treat. While the hotel has taken a break to limit COVID-19 spread, the resort plans to reopen on July 1. In the meantime, try this recipe from a favorite breakfast recipe of the resort.
Ingredients
For the dish:
- 8-10 heirloom cherry tomatoes
- 4 slices prosciutto di San Daniele
- 1 ½ cups wild arugula, loosely packed
- 2 farm fresh eggs, poached soft
- 1 buttermilk biscuit, sliced in two halves
- 2-3 ounces summer black truffle cream*
- 2 ounces Gold Creek Farms Parmesan cheese, shaved
- Sea salt and black pepper, to taste
Summer Black Truffle Cream:
- 1 shallot, thinly sliced
- 2 garlic cloves, crushed
- 1 small sprig thyme
- 3 cups heavy cream
- 1 teaspoon black truffle oil
- 1 teaspoon summer black truffles, minced
Instructions
- Coat a sauté pan lightly with olive oil over medium heat and add cherry tomatoes and slightly blister for 2-3 minutes.
- Once the tomatoes are blistered, add prosciutto and arugula.
- While sautéing prosciutto mixture, poach the eggs and toast the buttermilk biscuit slightly.
- Black Truffle Cream Recipe: In a small saucepot, add a small amount of oil and add shallots, garlic and thyme. Cook over low heat until translucent. Then add heavy cream and reduce until liquid reaches two cups and is a slightly thick consistency. Strain mixture, then add truffle oil and chopped truffles. Season truffle cream to taste with sea salt and black pepper.
- Plating instructions: lay a bed of prosciutto, arugula and cherry tomatoes. Then place biscuits on top of arugula mixture, followed by a poached egg on each. Smother with black truffle cream. Garnish with shaved Parmesan.
Posted in Daily Dish, Recipes
