How to Prepare Any-night-of-the-week Bodega breakfast 1

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, bodega breakfast 1. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Bodega breakfast 1 is one of the most favored of recent trending meals in the world. It’s appreciated by millions every day. It is easy, it is quick, it tastes yummy. They are nice and they look fantastic. Bodega breakfast 1 is something that I have loved my whole life.

To get started with this particular recipe, we have to first prepare a few components. You can have bodega breakfast 1 using 15 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Bodega breakfast 1:

1. Take chichen au jus
2. Get 1 1/2 cup chicken broth
3. Get 1 salt
4. Get 1 white pepper
5. Take 3 tbsp unsalted butter
6. Take 2 sprigs rosemary
7. Make ready 1/3 cup white wine
8. Get scallion oil
9. Get 1 cup chopped scallion
10. Get 1 cup olive oil
11. Take 1 salt
12. Take croissant crustini
13. Make ready 1 croissant
14. Prepare 1 pinch dry oregano
15. Prepare 1 butter

Instructions to make Bodega breakfast 1:

1. chicken au jus - bring broth, rosemary , wine and salt and pepper to taste - reduce by 3/4s
2. remove reduced broth from heat - let stand for 5 min then add cold butter to broth and still slowly till butter is gone.
3. strain off rosemary through fine mesh and place in a squeeze bottle
4. Scallion oil - place ingredeints in a blender - place on high for 3/5 min - strain through fine mesh and place in a squeeze bottle
5. Croissant crustini - cut croissant into 5 thick slices - brush with butter and sprinkle with oregano - bake at 350 for 7/10 min
6. bring 3 cups of water and 1 teaspoon of white vinegar to a soft boil - poach 1 egg for about 4 min remove from water
7. Plating - place egg in the center of the plate - squeeze about 1 1/2 TB of scallion oil on plate then add a few drops of chicken jus
8. place crostinis on othe half of the plate and top egg with 1 TB of caviar (i used smoked trout)

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