Another Broken Egg
Jason Knoll

4 oz. Brie cheese wheel
2 Tbsp. butter-flavored canola oil
Granny Smith apples, diced
Pecan pieces
1 Tbsp. powdered sugar
1/8 cup Grand Marnier
2 Tbsp. unsalted butter
3/8” slices French bread

Score cheese in 6 wedges. Place brie on a microwave safe plate and heat for 1 minute to soften. Transfer brie to a 12” large round plate at the 6 o’clock position. Over medium-high gas flame, sauté apples, raisins and pecans in a sauté pan in the butter-flavored oil for 2 minutes until the apples begin to soften. Add powdered sugar and cook for 30 seconds. Add the Grand Marnier and cook for an additional minute until the alcohol from the Grand Marnier has evaporated. Remove from heat, add the butter and stir in to incorporate into the sauce. Pour the sauté mix across the center of the plate from the 3 o’clock to the 9 o’clock position, covering the top half of the brie wheel. Cut the French bread into 3/8” slices and lightly toast. Fan and shingle the sliced French bread toast across the top side of the plate.