Poached Eggs with Bok Choy & Ginger Cream Sauce

(or Eggs in an Edible Basket )

Bok Choy (1 small bunch of bok choy will serve 5)                                   

• Clean and finely dice the bok choy
• Sautee it in olive oil, salt, pepper, soy, and a few deops of sesame oil

Poached Eggs (2 eggs per serving)

Note:  I have tried all sorts of special gizmos for poaching eggs, and finally discovered that just doing it the old fashioned way works best - with practice.

• Use 2 tablespoons of white vinegar per quart of poaching water
• Slide the eggs into water that is barely simmering
• Cook for 3 to 5 minutes - until desired doneness

Ginger Cream Sauce (serves 4 to 6)

• Sautee 1 medium finely chopped shallot in 2 tablespoons of melted butter - do not brown
• Add 1 to 2 tablespoons of finely chopped ginger
• Next, add 2 cups of heavy cream and salt & white pepper to taste
• Cook over medium heat, stirring frequently
• It is done when it coats the back of a spoon

Note:  You can strain it to remove the pieces of ginger if you choose.  I don't.

Basket (1 per serving)

• Buy ready made egg roll wrappers - you may find them fresh, refrigerated, or frozen
• Lightly grease individual baking molds (I use tortilla molds), then form the egg roll wrapper into the mold
• Bake at 350 degrees for 10 minutes - until golden brown

Plating the Dish

• Place sauteed bok choy in bottom of egg roll basket
• Top with 2 poached eggs
• Smother with ginger cream sauce