Le Flamboyant Aux Fraises Recipe

Prepare the Strawberries

In a saucepan, combine fresh strawberries and granulated sugar over medium heat. Cook until the strawberries release their juices and the mixture begins to caramelize, about 5-7 minutes.

Flambé the Strawberries

Remove the pan from heat, add Grand Marnier, and carefully ignite with a long lighter to flambé the strawberries. Allow the flames to subside.

Cook the Eggs

In a separate pot, bring water to a gentle simmer. Crack the eggs into individual bowls and carefully slide them into the simmering water. Poach the eggs for about 3-4 minutes until the whites are set but the yolks remain runny.

Prepare the Ham and Cheese

In a skillet, melt butter over medium heat. Add pulled ham and cook until warmed through. Drizzle with maple syrup and mix well. Sprinkle aged cheddar over the ham and allow it to melt slightly.

Toast the Bread

In the same skillet, toast the Madagascar bread slices until golden brown on both sides.

Assemble the Dish

Place a slice of toasted bread on each plate. Top with the maple ham mixture, a poached egg, and spoon the flambéed strawberries over the top. Serve with seasoned potatoes on the side.