Seared Boudin Noir, roasted herb potatoes with poached egg
Pre heat oven to 375. Wash baby potatoes cut in half. Steam in microwaveable container for two minutes. Drain of any extra water and toss potatoes with two TBSP of olive oil, pinch of salt and pepper and fresh herbs. Roast in oven until golden brown and tender. About 15/20 minutes.
Turn burner to medium high, lightly grease and heat an oven proof pan. Place boudin noir and sear for two minutes until it releases easily from pan. Turn over and place pan in oven with potatoes to finish cooking about 10 minutes
Gently simmer water in small sauce pan add 1 tbsp of vinegar until gentle boil. Reduce heat low. Stir water to create a small whirl and add one egg at a time. ( easier if you crack egg in a bowl first). Let's egg whites swirl around with water. Cook til whites are no longer runny about 3 to 5 minutes
Remove potatoes and place on plate, place boudin noir on top. Gently remove poached egg and place on top of Boudin Noir. Garnish with a pinch of smoked paprika and fresh herbs. Enjoy!!