Name: Poached Farm Egg with Pimento Nage, Millet, and Roasted Chestnuts
Yield: Serves 6
Cuisine: French
Ingredients: 3 ounces (90 g) prosciutto, diced; Salt; ⅓ cup (45 g) sliced shallots; ⅔ cup (150 g) butter; 2 pimentos, or cherry peppers, roughly chopped (these are large red heart-shaped chili peppers that measure 3 to 4 inches/7.5 to 10 cm long and 2 to 3 inches/5 to 7.5 cm wide, canned and sold in better grocery stores or online); 3 ounces (90 g) Spanish chorizo, diced; 1 teaspoon black peppercorns, cracked beneath a heavy skillet; 1 cup (250 ml) dry Riesling; 4 cups (960 ml) White Chicken Stock, gently simmered until reduced to 2 cups; ¼ jalapeño, seeds removed; 2 tablespoons (30 g) butter; 1 cup (200 g) millet; ¼ cup (60 ml) Banyuls vinegar, gently simmered until reduced by half; ½ small onion (60 g), minced; 1 cup (250 ml) White Chicken Stock or duck stock; 1½ cups (375 ml) White Chicken Stock, plus more for reheating; 18 peeled and cooked chestnuts; 3 tablespoons olive oil, duck fat, or butter; 6 eggs; Fleur de sel; Chopped chives; Food-safe flowers, for garnish (optional); Coarsely ground pepper

Preparation info

Serves
6

Difficulty
Easy

Appears in

Gabriel Kreuther

By Gabriel Kreuther

Published 2021

About

This dish is all about the sauce, a pimento nage, or broth, which is delicious with so many things—lobster, scallops, chicken, or here, a simple poached egg and an ancient, and in my view, underappreciated grain, millet, which is healthful, flavorful, and has a great bite. It keeps well, so use the extra as a sauce for any mild main course. This uses pimentos but is great even with roasted red bell pepper. I also love the chestnuts. You can buy them peeled and cooked or braise your own in c