Poached Egg Vegetable Ragout

Well, after having that amazing poached egg pizza, you didn’t just think I was going to tire of eggs, did you?
These are eggs, Fritos and Foie Gras style.
 
 Shrooms. Clean em, chop em.
 If you are VERY lucky, you may get a mushroom that looks like a tiny tush!
Throw them in a pan on medium heat to soften and caramelize. Toss some olive oil in there too, even if it’s non stick. 
Fritos and Foie Gras style means fat is phat.
Sorry, sometimes I try to use hip language.
Is phat even still hip?
Now halve up some baby potatoes. Or you could dice up some russets. Whatever works for you. Put them in a pot and boil them until they are JUST fork tender, but NOT falling apart.
While they boil, cut the ends off some tomatoes
And cut the top third off some asparagus stalks. Save the rest of the stalks for making soup, toss them, or…eat them raw like I do.
I love to eat the dregs of things.
Drain the potatoes
and add them and the tomatoes (but NOT the asparagus)to the pot.
Soon, the skins will automatically separate from the tomatoes. That’s why you cut the stem end off.
 
Take those skins OUT. We don’t like tomato skins at Fritos and Foie Gras.
Now is the optimal time to add some fresh, grassy herbs.
I prefer dill and thyme. But use whatever you like – basil or oregano would be just delicious!
If you had a well stocked pantry, you would add Worcestershire Sauce here. If you are Fritos and Foie Gras, you have to make do with soy sauce, pepper and leftover demi glace.
Now throw those asparagus in.
 And a few canned plum tomatoes. Just crush them in your hand before you add them. They really add a wonderful amount of acidity and moisture to the dish.
 Now it’s time to get crackin…get it? Time for the eggs?
If you don’t think I’m funny, you can’t read this blog anymore.
Anyway…don’t break the yolks. Crack em in a small bowl.
Then slip the eggs carefully into the pan. Turn off the burner completely…
 Pop on a lid…
 And DON’T MOVE THE LID till the eggs look like this…just a few minutes. Resist the urge to turn the heat back on. You just want the residual heat from the pan and the condensation from the lid to gently steam the eggs.
Plate your eggs and veggies with a light green salad, some chives and-if you are daring – a few slices of Serrano chili.
Does it need to be said that I am daring?
I overcooked my egg a little. So sue me.
This is still a totally fantastic dish. Creamy potatoes, juicy tomatoes, grassy asparagus, sweet leeks and meaty mushrooms all combined in an earthy and salty ragout. The eggs were a fatty, yolky, smooth indulgence that rounded out the robust flavors of the ragout, and the heat from the Serranos added edge and bite. A simple green salad, a thick slice of buttered sourdough toast, and not much more was needed.
And THAT’S how you eat eggs, the Fritos and Foie Gras way…

Comments

  1. JustinM says:

    You don't have a bottle of Worcestershire in the cupboard? Wow, I could not live without mine. I've been so tired (or drunk) before that I have eaten cheese with Worcestershire for dinner.

  2. Hungry says:

    LOVE runny eggs!

  3. Fritos and Foie Gras says:

    @Justin-I know…it was a dark and shameful moment. Truly.
    @Hungry-me TOO!!! This one was pathetically overcooked!

  4. Sarah says:

    I'm drooling over those eggs.

  5. young Jeezy says:

    ITS MY BIRTHDAY+++I WANT IT++++just holla at sarah if your trying to get straight…

  6. Fritos and Foie Gras says:

    @Sarah-We will make this sometime soon!!!
    @YoungJeezy-Liar. Not your birthday. But…you can get it anyway!

Speak Your Mind

*