A most elegant way to serve scrambled eggs, as presented during the royal visit at the governor's mansion in Richmond last week. The two-part glass egg cups are from Korin, a Japanese store in New York.
Servings: 6 appetizer servings
- 10 to 12 stalks asparagus, trimmed, cleaned and cut into 1-inch pieces
- 2 tablespoons unsalted butter
- 1 medium clove garlic, finely minced
- 1 medium shallot, finely minced
- 12 to 15 large morel mushrooms, split in half and washed (stem ends trimmed)
- 1/8 teaspoon ground white pepper
- 7 large eggs
- 3 tablespoons crème fraîche
- 2 tablespoons finely chopped chives
Have ready a large bowl filled with ice water, and a large pastry bag fitted with a large tip (or you can use a resealable plastic food storage bag and cut off a bottom corner).
Bring a medium pot of lightly salted water to a boil over high heat. Add the asparagus and blanch for 3 to 5 minutes, just until tender. Use a slotted spoon to transfer the asparagus to the ice water to stop the cooking. Set aside.
In a large skillet over medium heat, melt the butter. Add the garlic and shallot and cook for 2 to 3 minutes, until they have softened (but not browned). Add the morels and season with salt and pepper to taste. Cook for 5 minutes, stirring, until the mushrooms have softened and exuded their liquid. Remove from the heat and set aside.
In the top of a double boiler or in a stainless-steel bowl that will rest securely on top of a pot of barely boiling water, whisk together the eggs, 1 1/2 tablespoons of the creme fraiche, salt to taste and the white pepper. Place over the barely boiling pot of water and cook the eggs for 6 to 10 minutes, gently stirring with a spatula until they are very lightly scrambled but still soft and creamy. Remove from the heat, then gently fold in the chives. Transfer the scrambled eggs to the pastry bag or resealable plastic food storage bag.
To serve: Have ready a plate lined with paper towels.
Gently rewarm the morel mixture over low heat. Add the asparagus and warm through, stirring. Use a slotted spoon to transfer spoonfuls of the mixture to the paper-towel-lined plate to drain for a few seconds. Pipe the eggs into 6 small serving dishes. Top the eggs with the morel-asparagus mixture and a dollop of the remaining creme fraiche. Serve immediately.
From the Inn at Little Washington chef-owner Patrick O'Connell.
Tested by Bonnie S. Benwick.
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