Egg with Jerusalem artichoke and sage parmesan emulsion

Ingredients:

• 4 eggs
• 8 Jerusalem artichokes, peeled and cut into small cubes
• 1 cup vegetable stock
• 2 cloves garlic, minced
• 1/4 cup grated parmesan cheese
• 1/4 cup olive oil
• 1 tbsp chopped fresh sage leaves
• Salt and pepper to taste

Directions:

1. In a large skillet, heat 2 tbsp of olive oil over medium-high heat.
2. Add the Jerusalem artichokes and garlic and cook for 5-7 minutes, until they are tender and lightly browned.
3. Add the vegetable stock and sage leaves to the skillet and bring to a boil.
4. Reduce heat and let simmer for 10-12 minutes, until most of the liquid has evaporated.
5. Remove from heat and let cool.
6. In a blender, blend the parmesan cheese with the remaining olive oil until a smooth mixture is formed.
7. Add the cooled Jerusalem artichoke mixture to the blender and blend until smooth. Season with salt and pepper.
8. Prepare the eggs in your preferred style (poached, fried, scrambled, etc.)
9. Serve the eggs with a generous spoonful of the Jerusalem artichoke and sage parmesan emulsion on top.

Verdict:

This Egg with Jerusalem artichoke and sage parmesan emulsion is a delicious and unique breakfast or brunch dish that is sure to impress. The creamy and savory emulsion pairs perfectly with the soft and fluffy eggs. The earthy and nutty flavors of the Jerusalem artichokes and parmesan create a rich base for the dish, while the sage adds a fresh and herbaceous note. Overall, this is a winning dish that will delight your taste buds.

Serving suggestions:

Serve with a side of toasted sourdough bread or crispy bacon for a satisfying and hearty meal. Alternatively, you could pair this dish with a light salad or roasted tomatoes for a fresh and vibrant breakfast option.