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Try this stunnig breakfast recipe by Jared Ingersoll from Sonoma Café.
Carefully remove the skin from the spec but leave as a whole piece. Place all of the ingredients in a deep dish ensuring that the liquid covers the spec. Press a piece of greaseproof paper down onto the surface of the spec and liquid and then cover the whole dish with a piece of foil. Place in a pre-heated 180c oven and cook for about 90 minutes or until the spec is soft.
Allow to cool in the liquor, when cool remove and slice into ¼ cm slices. Strain the liquor into a saucepan and place on a high heat and reduce until you get a nice thick and tasty sauce, depending on the consistency of the sauce it will take about ½ hour.
Pre-heat your sandwich press. Take 4 nice thick slices of Sonoma Miche, lay the poached spec slices out over the bread and then place between 2 pieces of cooking parchment and ‘toast’ your Tartine for about 4 minutes or until the spec and bread has taken a little colour.
Plate your Tartine on your place your egg on top, pour over the cooking liquor and finish with a little chopped parsley.
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