8 each farm fresh eggs
¼ cup crème fraîche
2 tbsp butter
1 each white onion, julienne
6 cloves garlic confit
1 cup oyster mushrooms (or type of preference), sliced
½ cup pickled cherry tomatoes (see my video to make yourself!)
2 tbsp pickling liquid from tomatoes
½ cup fresh chevre
1 cup fresh spinach leaves
6 each green onion, finely chopped
2 sprigs fresh thyme
2 tbsp flat leaf parsley, finely chopped
¼ each lemon, zested
to taste kosher or sea salt
Pre-heat oven to 350˚F (convection oven, fan-on) or 400˚F (conventional oven).
if making brown butter hollandaise: Melt 1 cup butter in 8-inch cast iron skillet and cook until brown. Transfer butter to a container and reserve warm for hollandaise.
In a large bowl, mix eggs with crème fraiche and tomato pickling liquid. Whisk until frothy and set aside.
Melt butter in an 8-inch cast iron skillet. Add thyme & cook julienne onion in butter until caramelized. Add mushrooms and sear until golden.
Add garlic & cherry tomatoes to skillet and cook to soften. Add spinach & green onions. Turn off heat and stir, allowing greens to wilt.
Add vegetable mixture & parsley to eggs; stir to incorporate.
Transfer all ingredients back to the cast iron skillet, randomly place chunks of chevre on top of egg mixture.
Bake in oven for 45 minutes or until center is set.
Brown Butter Hollandaise
1 cup butter
3 each farm fresh eggs
½ each lemon, zest + juice
2 tbsp chives, finely chopped
2 tbsp flat leaf parsley, finely chopped
to taste kosher or sea salt
To brown butter: Melt 1 cup butter in 8-inch cast iron skillet and cook until brown. Transfer butter to a container and reserve warm.
Separate egg yolks from whites (see my video for tips!). Save egg whites for different use (whiskey sours anyone?).
In a large bowl, whisk egg yolks, lemon zest, & acid (lemon juice or a splash of pickling liquid from my pickled cherry tomatoes) until frothy.
Bring a large pot of water to a boil.
Place bowl with egg mixture over the pot of hot water. Whisk egg mixture continuously while moving the bowl on and off the hot water pot in 20 second increments until the eggs are thick enough to coat the back of a spoon.
Take bowl off of water pot. Stream in warm brown butter while continuously whisking until emulsified.
*Do not pour warm butter too fast, or your eggs will scramble.
Add lemon juice, chives, parsley, and salt.