Bastille Day is a holiday observed in France every year on July 14^th to celebrate the uprising of their modern nation. On July 14^th 1789 the French people stormed the Bastille, the legendary prison in Paris and a symbol of the absolutism of the monarchy. We in the kitchen feel a bit of kinship with the French since we inherited their classical techniques and brigade system.

This salad is “Truffle Poached Egg with Candied Applewood Bacon, Grape Tomatoes, Crispy Potatoes and Greens with Shallot Vinaigrette”. It is an interpretation of the classical “Salad Lyonnaise” with Lyonnaise meaning “In the manner of Lyon”, a city in France known for its spectacular cuisine.

This dish is composed of truffle-poached egg, candied applewood smoked bacon, a crispy potato nest, grape tomatoes and greens tossed in shallot vinaigrette.

The truffle poached egg is the star of this plate. To prepare it you will need the following: Demitasse or espresso cups, plastic wrap, butchers twine, an instant read thermometer, a pot of water, eggs, kosher salt, freshly ground black pepper and white truffle oil.

Cut off a piece of plastic wrap to line the espresso cup. Leave enough plastic wrap to have about two inches hanging off the sides. Crack the egg into the espresso cup, then season with salt and pepper. Add a couple drops of truffle oil to the egg in the cup. Bring the excess plastic wrap up over the top and twist close, then tie tightly with butchers twine in a knot.

Bring the pot of water up to 180 degrees Fahrenheit, and drop in the egg package. Use the instant read thermometer to get a read on the temperature and make sure to stir the pot so you have a uniform temperature throughout the water. Depending on the size of the egg, it should take about four minutes to reach a soft poach. To serve, carefully cut the pouch and remove the egg. It’s best to use a slotted spoon when transferring the egg to the plate.

Enjoy, and happy Bastille Day!