Saturday, June 18, 2011

Farmer's market brunch

We finally got to our closest Certified Farmers' Market. The market just keeps getting better. There were cheeses, grass fed beef, pasture grown chickens, organic eggs, complex olive oils... and of course fruits and vegetables.

This coincides with one of us being on a low carb diet. Yes, she's the one who added the toast to the plate. Nice to know she's not restrictively serious about the whole diet thing.

Just about everything in this recipe came from the Farmers' Market. I wish the prosciutto had come from there, but so far nobody is making charcuterie for the market...

Farmers' Market Eggs

Ingredients (per person)
  • 1 Orange cherry tomato (other tomatoes still not ready), chopped
  • about 2 Green onions (scallions). Chives would work, too. Finely chopped. You'll use the green tips as a garnish, the bases for the Hollandaise and the frittata.
  • 2 Organic cage free happy chicken eggs, whole for poaching and separated for sauce and frittata.
  • Salt to taste
  • Foggy Morning cheese from the Nicasio Valley Cheese, sliced into 1/4" thick rounds
  • Chicken stock - about 1/2 cup or so
  • White wine vinegar - for the Hollandaise and the water for the poached eggs
  • Prosciutto, cut into narrow strips, about one piece (slice)

The goal is to time all this so that everything goes together hot and is whisked out for everyone to enjoy. You either have to prepare some things in advance or juggle several processes at once. I tend to make the Hollandaise a bit in advance since a quick whisking will restore it to its former glory, within reason.
  • Chop all ingredients that need chopping.
  • Slice the cheese so it's ready
  • Boil some water for the poached eggs.
  • Fry the scallions for the sauce and some more with tomatoes for the frittata
  • Let the pan for the Hollandaise cool down
  • Do the frittata and poached eggs
  • Finish the Hollandaise
  • Assemble the thing
  1. Fry some of the scallions in some butter, when they're translucent add chicken stock and white wine vinegar (just a dash of the vinegar)
  2. Add chicken stock and a bit of white wine vinegar (or white wine) and reduce to almost dry
  3. Let the pan cool.
  4. Whip in egg yolks over low heat or bain marie. Careful! If you don't use a bain marie, lift the pan off the heat... better read about this technique before you try it. I don't use a bain marie because it's a pain, but too much heat will break your sauce and you'll have to start over.
  5. Add small cubes of room temperature butter, whisking constantly
  6. Add lemon juice when sauce thickens, whisk in. 
  7. Reserve sauce.

  1. Put some oil in a pan, slowly fry some more scallions and the tomatoes.
  2. When they're a bit translucent, add the egg whites left over from the Hollandaise.
  3. Put on very low heat and let set up while you're doing other things. 
  4. When almost done, but still a bit liquid, turn off the heat and reserve. The eggs will cook on residual heat.

Poached eggs
  1. Add some salt and white vinegar to the boiling water.
  2. Stir the water, and add the eggs to the middle of the swirling water, one at a time. Drop them from just over the surface of the water so the yolks don't break.
  3. Turn off the heat once the eggs are in, give them about three minutes. You want fully cooked whites with runny yolks (unless you have a different preference).

  1. Get your plates ready.
  2. Make sure everyone is ready to eat and at the table, not walking around the garden gawking at flowers.
  3. Place the cheese rounds on the plates
  4. Place the hot frittata on the cheese
  5. Carefully lean the two poached eggs on the frittata.
  6. Pour the Hollandaise over the frittata, between the poached eggs
  7. Add the prosciutto over the top
  8. Add the green onion garnish (or chives).
Serve right away, preferably without taking lots of photos, so it will be warm. The frittata should melt the cheese a bit, and the Hollandaise will flow like lava, mixing with the cheese, the egg yolks, the frittata, the prosciutto... If you're the photographer, it's even good lukewarm. 

This was originally designed to be a low carb plate. If you want it that way, don't serve with toast. You really don't need the toast except to chase down that remaining cheese/frittata/sauce on the plate.

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