1/4 cup Fresh herb cream sauce- rosemary, basil, chives
8 Fresh chives for garnish
Whole wheat 'basket': 4 ea. Dinner rolls (whole wheat). Cut off top, hollow out with knife tip, brush with melted butter. Season with salt and pepper. Bake in 350 degree oven for 5 minutes, reserve and reheat later.
Poach eggs in 1 qt. sauce pan with 3 cups water and 2 tbsp. white vinegar. At 200 degrees for 4 minutes- remove (chill in ice bath if holding).
Julienne some rosemary ham (boars head) @ 2 oz for bottom layer of basket. Add 1 oz. herb sauce and 1-4 minute. poached eggs (recipe follows). Top again with 2 oz. fresh herb cream. Garnish with rosemary sprig 'crouton' lid offset on plate.
Fresh herb cream sauce in 1 qt. sauce pot: 2 oz. minced onion sweat in 2 Tbsp. unsalted butter. Add cup flour-mix-cook out roux. Add 1 Tbsp. chicken bouillon- 1 pt. half and half and 2 Tbsp. each of fresh rosemary, basil, and chives (finely chopped).