So I won’t lie, this was basically a re-hashed plated dish version of the fig-arugula flatbread I made before, but instead of mascarpone-feta, I made an aerated kefir(drinkable yogurt), and replaced the flatbread with brioche soldiers. Oh, and I put a poached egg in there, just to add more richness. What initially inspired this dish was the need to use up my figs and prosciutto, and since I already made a flatbread with those, I thought about what textures and flavors might work with those ingredients. Prosciutto is cured pork, so eggs and cured pork work hand in hand. Figs and yogurt is also a nice combination, so while it might seem like a stretch to put all of those things together, you’re basically just getting a charcuterie board meets brunch if you really think about it? Component-wise, this recipe was extremely simple. You poach an egg, toast some brioche sticks, make a vinaigrette, and dress some greens. Where this recipe gets cool is the usage of the kefir. We’re using a foaming gun here just to add a lighter, aerated texture. The contrast of that to the brioche and the egg and arugula results in a dish that is somehow rich and fulfilling, but also not too heavy, making it actually a pretty solid choice for breakfast! That and it photographed beautifully.

For the poached egg:
2 eggs
2 tbsp white vinegar
salt

Bring a small pot of water to a simmer and add in the vinegar and salt. Gently add the eggs to the liquid and allow them to cook on medium heat for 3 minutes.

For the aerated kefir:
1/2 cup unsweetened kefir
2 tbsp lemon juice
a pinch of salt

Mix ingredients together and pour into a foaming gun. Charge with 2 capsules. Keep the foaming gun chilled before assembly.

For the arugula salad:
1 cup loosely packed arugula
2 tbsp olive oil
a pinch of salt

Toss ingredients together.

For the fig vinaigrette:
1/4 cup quartered black mission figs
2 tbsp pomegranate molasses
2 tbsp lemon juice
a pinch of salt

Toss everything together in a bowl until the figs are dressed with the other ingredients.

For the brioche soldiers:
2 slices brioche, crusts removed and cut into 1/2 inch by 4 inch rectangles
parmesan cheese

Bake the brioche in at 375 degree F oven until golden brown – bake for 7 minutes then flip and bake for another 5 minutes. While the brioche is still warm, grate parmesan on top.

For garnish:
2 pieces of prosciutto, torn into smaller pieces

To start, place down the poached egg at the bottom of your bowl. Garnish the sides of the bowl with the arugula, fig vinaigrette, and prosciutto. Add on top of the egg your aerated yogurt. Finish with the brioche soldiers.