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Dish of the week: Poached egg with corn cake
This is an archived article that was published on sltrib.com in 2012, and information in the article may be outdated. It is provided only for personal research purposes and may not be reprinted.

$12 • La Caille's poached egg with corn cake is a dish that truly exemplifies the idea of the whole being better than the sum of its parts.

A simple poached farm egg topping creamy polenta was accented with a tangy balsamic reduction, sweet corn paste and chive pearls before being dressed with shaved black truffle.

Powerful flavors were packed into each and every bite.

La Caille is at 9565 S. Wasatch Blvd., Sandy; 801-942-1751.

Open Tuesday-Saturday, 4-9 p.m.; Sunday brunch 10 a.m.-3 p.m.; Sunday dinner, 3-8 p.m.; closed Monday. For more information, visit http://www.lacaille.com.

Heather L. King

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