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Slow-Poached Heirloom Egg
April 06, 2012

La Silhouette

Slow-Poached Heirloom Egg

Celia Sin-Tien Cheng

The slow-poached New Hampshire heirloom egg, so soft and delicate, sits atop a bed of white asparagus-mascarpone purée. As if that doesn’t sound good enough on its own, it’s topped with sautéed shiitake mushrooms, which add a woodsy flavor and complement the heavenly aroma of the truffle vinaigrette that’s drizzled all over. I love the balance of the soft egg whites and the richness of the runny egg yolk that blends with the particular and elegant essence of the creamy purée. This appetizer is just a glimpse into the wonderful offerings of the classic French menu at the modern bistro La Silhouette. Executive Chef Matthew Tropeano hails from La Grenouille and the owners are long time Le Bernardin alums, so don’t let those hip red-striped walls fool you; this is a classy joint through and through.

La Silhouette

362 W 53rd St
New York, NY
Midtown West