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Sunny Side Up

Chef Michael Schafer,
Sydney’s At The Forks

This adorable amuse bouche is an elegant interpretation of everyone’s favourite breakfast, bacon ’n eggs.

1 pork tenderloin, trimmed
1 cup pork or vegetable stock
1/4 cup Manitoba maple syrup
1 tsp sugar
1 Tbsp salt
1 medium potato, diced
8 quail eggs
1 Tbsp olive oil
1 Tbsp truffle oil

1. In a sauce pan over high heat, mix stock, maple syrup, sugar and salt. Bring to a boil. Cool to room temp.
2. Marinate pork in maple syrup sauce overnight in refrigerator.
3. Preheat oven to 375°F.
4. Roast pork, uncovered, for 10 min.
5. In a frying pan over med-high heat, sauté diced potatoes with olive oil until crispy. Salt and pepper to taste.
6. In a small frying pan over med heat, add truffle oil. When the oil is hot, crack each quail egg, one at a time, into oil and immediately remove from heat.

Yield 4 servings

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