Top Chef ™

Soft Scrambled Eggs with Roasted Grape Verjus & Croutons Second course of the winning blue team's egg flight, paired with cabernet sauvignon. Jennifer: "I did roasted grapes with the cab sauv in a little verjus and brown butter. Soft scrambled the eggs and finished it with croutons." Slow-cooked custardy scrambled eggs were plated with grapes roasted in the flight's cabernet sauvignon, verjus, and brown butter, finished with croutons for texture. Jennifer cooked through shoulder pain throughout service. The combination of caramelised fruit and silky eggs with a red wine was among the most praised pairings of the challenge.