“Bacon and Eggs”

Serving a dish—whether a shrimp or a small spoonful of crème brûlée—already “plated” on the silverware creates an elegant impression even before you’ve tasted the food. I used to scramble a quail egg and serve it on a soup spoon; here I’ve replaced it with a poached egg. It’s a great little bite. One night a customer told everyone this was so good he could eat ten of them. So we made ten of them and sent them out to him on a plate.

The best method for poaching eggs is in a deep pot