Fun Recipe to say I love you in the morning
Interesting recipe for expressing ones love - I mean the wife happy.
When is an egg "in the hole" not just an egg "in the hole"? When in the hands of chef Matthew Accarrino! Accarrino, the culinary mastermind behind SPQR's first Michelin star, has elevated this simple breakfast dish into a masterpiece on the plate. Diced rutabaga, foraged mushrooms and rich brown stock take comfort food from homey to gourmet.
Makes: 4 servings
Ingredients:
1/2 cup rutabaga, peeled and cut in small dice
Extra virgin olive oil
51/2 ounces (2 cups) mushrooms, preferably hen of the woods (maitake)
Kosher salt
1/4 cup finely diced bacon
3 tablespoons white wine
1/2 cup brown stock
4 (3/4-inch thick) slices brioche
About 4 tablespoons unsalted butter, plus more to finish
4 eggs
1/2 shallot, minced
1 teaspoon chopped tarragon
Handful of miner's lettuce or chickweed
*Personally I am not a fan of mushrooms - so I am looking for an alternative or plan to leave it out.
Directions:
In a small pot of boiling, salted water, blanch diced rutabaga until al dente, about 2 minutes. Drain well.
Heat a film of olive oil in a large sauté pan over high heat until almost smoking. Scatter mushrooms in an even layer and sear without moving them until they begin to brown, about 1 minute. Turn heat down, give mushrooms a stir, and season with salt. Sauté until mushrooms are cooked through, 1 to 2 minutes more. Drain mushrooms on paper towels and return pan to stove over medium heat.
Add bacon and cook until fat has nearly fully rendered, about 3 minutes. Stir in rutabaga and cook until bacon is fully rendered and rutabaga edges have started to caramelize, about 2 minutes. Drain bacon and rutabaga on paper towels. Return pan to stove over medium-high heat.
Pour in wine and simmer until reduced by half, about 1 minute. Pour in stock and simmer until reduced by half, about 3 minutes. Keep warm.
Preheat oven to 350 degrees. Using a 2-inch round cutter, punch holes in center of each slice of bread, but keep punched-out pieces in slices.
To toast bread, heat a large, ovenproof skillet over medium heat. (If skillet can't accommodate all the bread, work in batches.) Add a few pats of butter to pan and swirl until melted. Place bread in pan, pressing down lightly to ensure it browns evenly. Brown one side, about 2 minutes, and flip slices over.
Remove centers and place in pan to toast alongside slices. Crack eggs and slide one egg into each hole. Cook eggs for a minute to set, then transfer skillet to oven. Bake eggs until whites are fully cooked but yolks are still runny, about 6 minutes. Divide egg toasts among 4 plates.
Return pan with stock to medium heat. Swirl in shallot and tarragon and stir back in mushrooms, rutabaga and bacon. Season with salt and swirl in a pat of butter. Spoon sauce over eggs, then place a toast round askew over each egg. Garnish each plate with a few pieces of miner's lettuce.
Reprinted with permission from "SPQR: Modern Italian Food and Wine" by Shelley Lindgren and Matthew Accarrino with Kate Leahy, copyright © 2012. Published by Ten Speed Press, a division of Random House Inc.
When is an egg "in the hole" not just an egg "in the hole"? When in the hands of chef Matthew Accarrino! Accarrino, the culinary mastermind behind SPQR's first Michelin star, has elevated this simple breakfast dish into a masterpiece on the plate. Diced rutabaga, foraged mushrooms and rich brown stock take comfort food from homey to gourmet.
Makes: 4 servings
Ingredients:
1/2 cup rutabaga, peeled and cut in small dice
Extra virgin olive oil
51/2 ounces (2 cups) mushrooms, preferably hen of the woods (maitake)
Kosher salt
1/4 cup finely diced bacon
3 tablespoons white wine
1/2 cup brown stock
4 (3/4-inch thick) slices brioche
About 4 tablespoons unsalted butter, plus more to finish
4 eggs
1/2 shallot, minced
1 teaspoon chopped tarragon
Handful of miner's lettuce or chickweed
*Personally I am not a fan of mushrooms - so I am looking for an alternative or plan to leave it out.
Directions:
In a small pot of boiling, salted water, blanch diced rutabaga until al dente, about 2 minutes. Drain well.
Heat a film of olive oil in a large sauté pan over high heat until almost smoking. Scatter mushrooms in an even layer and sear without moving them until they begin to brown, about 1 minute. Turn heat down, give mushrooms a stir, and season with salt. Sauté until mushrooms are cooked through, 1 to 2 minutes more. Drain mushrooms on paper towels and return pan to stove over medium heat.
Add bacon and cook until fat has nearly fully rendered, about 3 minutes. Stir in rutabaga and cook until bacon is fully rendered and rutabaga edges have started to caramelize, about 2 minutes. Drain bacon and rutabaga on paper towels. Return pan to stove over medium-high heat.
Pour in wine and simmer until reduced by half, about 1 minute. Pour in stock and simmer until reduced by half, about 3 minutes. Keep warm.
Preheat oven to 350 degrees. Using a 2-inch round cutter, punch holes in center of each slice of bread, but keep punched-out pieces in slices.
To toast bread, heat a large, ovenproof skillet over medium heat. (If skillet can't accommodate all the bread, work in batches.) Add a few pats of butter to pan and swirl until melted. Place bread in pan, pressing down lightly to ensure it browns evenly. Brown one side, about 2 minutes, and flip slices over.
Remove centers and place in pan to toast alongside slices. Crack eggs and slide one egg into each hole. Cook eggs for a minute to set, then transfer skillet to oven. Bake eggs until whites are fully cooked but yolks are still runny, about 6 minutes. Divide egg toasts among 4 plates.
Return pan with stock to medium heat. Swirl in shallot and tarragon and stir back in mushrooms, rutabaga and bacon. Season with salt and swirl in a pat of butter. Spoon sauce over eggs, then place a toast round askew over each egg. Garnish each plate with a few pieces of miner's lettuce.
Reprinted with permission from "SPQR: Modern Italian Food and Wine" by Shelley Lindgren and Matthew Accarrino with Kate Leahy, copyright © 2012. Published by Ten Speed Press, a division of Random House Inc.
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