Chef Bonnell liked the taste of the dish itself but did not think it was a great match for the wine–a little too heavy with the mushrooms and brown stock. I tasted the dish and so did some of the other students who all agreed it was very tasty. Eric told me to be sure to put in on my menu if I ever have a restaurant. Here is the recipe:
Baked eggs (serves 2)
2 eggs (get the best ones you can fine–Eggland organic)
2 oz finely chopped smoked ham
1 shallot, finely chopped
chives, parsley, tarragon–finely chopped total 1 tsp each
Parmesan cheese, grated–2 oz
Brioche or French bread, cut to fit bottom of ramekin.
1 cup chicken or beef stock, reduced to 1/4 cup, seasoned with salt and pepper to taste
Grill or toast bread and place in bottom of 6 oz ramekin. Sprinkle with ham, mushrooms and herbs. Crack egg in ramekin and sprinkle cheese on top. Bake at 375 degrees for approximately 15-20 minutes. Drizzle reduced stock on top.
Enjoy it with a glass of Chardonnay!
Needless to say, wine pairing is not an easy task and takes a lot of study and practice. I will continue to work on this as much as I can.