If there’s one thing the studio can agree on, it’s that eggs make a full meal. Em & Erik make them for dinner at just about any opportunity – they’re simple and delicious and nutritious. But even something so elementary can be elevated, case and point: the Guinea Hen Egg dish from Kingsley here in New York.
It looks like a Japanese delicacy – but in reality was created by Roxanne Spruance and is dedicated to seasonal, nose-to-tail cooking with a French flair. She likes to take advantage of short-seasoned products, so act quick on those fiddlehead ferns – because as fun as it is to say, they’re even better to eat!
Poached French Guinea Hen Egg with Pistou and Spring Vegetables | Chef Roxanne Spruance, Kingsley
1 TBS distilled vinegar
Pinch of salt
4 guinea hen eggs
1 bunch asparagus tips, reserve the bottoms
1/4 pound fiddlehead ferns
1 bunch ramps
40 grams basil leaves
20 grams shucked english peas
40 grams asparagus stems
2 cloves garlic
60 grams grape seed oil
Pinch of salt
1 TBS clarified butter
Bring a medium pot of water to a simmer. Add a dash of distilled vinegar and a pinch of kosher salt. Using a slotted spoon, stir the water rapidly to make a vortex. Crack the eggs and drop them gently into the vortex one at a time. Cook for approximately 4 minutes or until the whites are fully set. Remove from the water with a slotted spoon and reserve on a paper towel lined plate.
For the vegetables, bring a medium pot of water to a slow boil. Blanch the asparagus tips and fiddleheads until cooked through but still firm or al dente. Cut the tops off the ramps and thinly slice the bulbs as you would a scallion, set the sliced bulbs aside. Blanche the ramp tops quickly and set aside.
For the pistou, blanche the basil, english peas and asparagus stems until cooked through but still firm. Remove from the water and place in a blender with garlic, salt and grape seed oil. Puree until smooth and pass through a fine sieve, set aside.
To finish the dish, gently heat the pistou in a sauce pan over medium heat. Meanwhile, sauté the sliced ramp bulbs in clarified butter for 1 minute then add the asparagus tips and fiddleheads to warm through. To plate, spoon a few tablespoons of warm pistou onto the bottom, top with sautéed vegetables and gently place an egg on top. Garnish with the cooked ramp tops and finish eggs with fresh cracked pepper and sea salt.