This dish was inspired by a recent meal at Jean Georges in New York where we were served two Caviar dishes that both also had egg in them. The creaminess of the yolk really played nicely with the briny bite of Caviar. I used that combo here and added a little PA Dutch flare to it.
So starting from the bottom to the top you have...
- Organic maple syrup from Spring Hills Farm in Northeastern PA
-Cornmeal griddle cake made with equal parts stone ground organic cornmeal and flour
-Pan-seared homemade pork scrapple
- Sunny side up Quail egg
- American Paddlefish Caviar
I imagine that this is what my German relatives would have made for breakfast had any Russian fur traders been passing through and shacked up for the night.