Eggs OBW, in the fuzzy picture to the right (sorry, my Nikon battery died, so photo courtesy of my daughter and her little point-and-shoot), is my version of Eggs Benedict (which I don't really like at all). I used to run this as an elegant tapa or appetizer, but now I mainly do it for demonstrations. If we did brunch here, which we will never do, this dish would feature prominently.
Eggs OBW comprises a round of corn pancake flavored with finely minced Surry sausage, a crab cake, a round of prosciutto, a 3-minute poached egg, and pimentón sauce.
There's not too much I can give you in the way of recipes here because this is really a wing-it kind of dish, but I can give you some pointers.
For the pancake, mix 3/4 cup corn meal and 3/4 cup flour with a half teaspoon of salt, a teaspoon of baking powder, an egg, a minced Surry sausage, and enough milk to make a smooth batter. Tips for cooking pancakes: a batter that is a little more fluid will spread better in the pan; use moderate heat and give the pancakes enough time to cook in the center before flipping: you'll see the bubbles forming in the batter as it cooks.
Everyone has a crab cake recipe. Mine are a mix of lump and jumbo lump because without any other filler, I depend on the lump to take on the role of filler. Crab cakes made only of jumbo lump don't hold together well. I add celery, parsley, salt, white pepper, and eggs. I bind my crab cakes with mayonnaise* and the tiniest bit of panko (bread crumbs).
*I have tried many kinds of binder including egg whites, béchamel, sour cream, fish mousse, scallop mousse, crab mousse, etc. and I have yet to find a better binder than mayonnaise.
Sometimes I place the rounds of prosciutto between two sheets of parchment paper between two sheet pans and bake them in the oven to crisp them, but I am actually happier using raw prosciutto in Eggs OBW.
I poach eggs in gently shimmering water acidulated with a splash of vinegar (and a dash of salt for flavor). To my taste, three minutes is just the right cook time.
Finally, my pimentón sauce is a traditional mayonnaise flavored with bittersweet pimentón.
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