There's something both classy and casual about this dish. Time to dress up your brunch and dress down, relax and enjoy your morning.
- 2 pound spinach
- 4 Slices ham, each slice 1/8 inch thick
- 4 cup cream
- 5 Egg yolks
- 1/2 cup white wine vinegar
- 1 teaspoon freshly cracked black pepper, divided
- 2 tablespoon chopped shallots
- 8 tablespoon butter (1 stick), melted
- Espelette (or Cayenne) pepper
- Lemon Juice, to taste
- Blanch spinach in a pot of salted boiling water and them shock in ice water.
- After cold remove excess water "set one pint aside for the creamy spinach."
- Reduce one quart of cream by 1/4 and then blend hot with the pint of spinach that was set aside.
- Separate 5 egg yolks and whisk over double boiler with a little water.
- After lightly cooked add a reduction of shallot, black pepper, and white wine vinegar.
- Slowly add melted clarified butter until emulsified.
- Finish with espelette pepper, lemon juice, and salt and remaining pepper.
- With heated water and a touch of white vinegar swirl the water and drop the egg as close as possible.
- While egg is poaching butter half a large plain bagel and toast. At the same time sear thick slice of ham, and heat the creamed spinach with more blanched spinach.
- Put the bagel down first, creamy spinach, slices ham, poached egg, and finish with the sauce and small piece of chervil for garnish.
About Laurent Kalkotour
With a French mother and an Armenian father, Laurent Kalkotour’s childhood was centered around the dinner table. He learned about fresh food from a very young age surrounded by ducks, chickens and rabbits on his grandparents farm in the south of France and in his great grandfather’s Michelin-starred restaurant. At 15, he began culinary school and his first kitchen job at the one Michelin starred restaurant, Leonce, with renowned chef Jean Claude Fabre. After graduation and a brief time at two Michelin starred restaurant, La Barbicana, Laurent was introduced to Chef Reine Sammut at the one Michelin starred restaurant, Auberge La Feniere, where he first honed his skills as a pastry chef and eventually moved into the kitchen. Soon after, Laurent met Alain Ducasse who he credits with the greatest professional experience in his life as well as his approach to cuisine – excellence and simplicity. For the next five years, Laurent worked for Mr. Ducasse in a variety of capacities including chef at Louis XV in Monte Carlo, testing recipes and helping to write Mr. Ducasse’s Grand Livre de Cuisine Mediterranee cookbook, and teaching at the Ducasse De Gustibus cooking school. In 2004, he moved to New York City to try his hand at casual dining at Ducasse’s Mix restaurant. Shortly thereafter, he was introduced to Daniel Boulud where he first worked as a sous chef at db Bistro Moderne and as executive chef a few years later, going back to work for Mr. Ducasse at Adour as executive sous chef in between. As executive chef at db Bistro Moderne, Laurent connected with this current partners, Leslie Affre, general manager, and Alexander LaPratt, executive beverage director, to open Atrium Dumbo where Laurent has a “products first” approach to his menu.