What makes this dish successful is the balance between the textures and flavors. Chef Patrice will teach you step-by-step how to poach the perfect egg. The sauce is made with the simple technique of reducing red wine with shallots and fresh thyme. The crostini are sautéed with olive oil and garlic and topped with cooked tomatoes.

This class also features a recipe for Spinach Roulade.

tags: appetizers | Cheese | eggs | entree | fish | soups | Vegetables