Chef’s Note: The eggshell idea was from a restaurant in London, Launceston Place. One of Gordon Ramsey’s protegés had opened his own place and served this amuse in the eggshell, with soft scrambled eggs and fresh shaved truffles.
Amt Ingredient
6 eggs
1/2 cup diced slab bacon
1 cup finely chopped yellow onions
3 ozs. spinach, stems removed and rinsed
6 fresh shucked oysters
3/4 cup heavy cream
2 tbsp. pernod
1 tbsp. minced garlic
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1 cup grits (for garnish)
Procedure:
• Remove tops of eggs (save the raw egg for another use); sterilize the shells in boiling water.
• In a medium sauté pan, slowly cook bacon on medium heat, rendering the fat. When golden, add the onions and garlic and cook until softened (about three minutes).
• Add spinach, oysters and cream, allow simmering and thickening, adding pernod and seasoning.
• Place the mixture in the egg and place the oyster on top. n Use grits to stabilize the egg.
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