I will put a fried egg on anything. Well, practically anything. For me, eggs immediately push a dish into the "Oh my gosh" realm. The magic comes from that moment of popping the yolk. The yolk is a sort of "instant sauce," bringing richness and depth to anything it's added to. Like cracking the sugar on a crème brulee or stabbing a fork into a molten chocolate cake, popping the yolk is an irreversible act, filled with glee and anticipation.
||I'm not typically into novelty kitchen tools, but these little snippers seem so useful. So when you're prepping chives for these waffles, you'll be lightening fast and they'll be the perfect size. Herb Kitchen Scissors, $16, Terrain
1 1/2 teaspoons package dry yeast
1 1/2 cups lukewarm milk
1 1/2 tablespoons white sugar
3/4 teaspoon kosher salt
2 cups all-purpose flour
1 tablespoon honey
1/4 cup softened unsalted butter, cut into pieces
1/4 cup sour cream
3 tablespoons chives, chopped
4 ounces arugula
1 garlic clove, minced
pinch of kosher salt
1 tablespoon olive oil
Serving Ingredients, for each person
1 egg, poached, per person
3 slices of prosciutto, per person
1/4 cup fresh cilantro leaves
1. For preparing the waffles: in the bowl of a stand mixer fitted with a dough hook, combine the yeast and milk until just moistened.
2. With the mixer still running, add the honey, salt, and flour and knead.
3. Add the eggs, one at a time, then the butter pieces, and knead until smooth. Add the sour cream and chives, blending until just combined.
4. Transfer the mixture to a bowl, leaving room for expansion and cover with plastic wrap. Let is rest at room temperature for about an hour. The mixture will begin to bubble.
5. Cook in a heavy waffle iron at medium high heat for about 2-4 minutes, or until golden brown.
6. For the arugula, heat a sauté pan over medium heat. Add olive oil, then the arugula. Cook for a minute, and add the garlic.
7. Season to taste, and cook for another 3-4 minutes, until the arugula is wilted.
8. To poach an egg: bring a small pot of water to a soft boil, just past a simmer (watch for medium bubbles clinging to the edge of the pot).
9. Crack an egg into a small bowl, and for a perfectly shaped egg, toss the lid from a jar into the center of the bottom of the pot, rim side up. Stir the water with a spoon to create a whirlpool.
10. Gently pour the egg into the water, into the center of the whirlpool and directly over the lid. The lid will contain the egg as it cooks. Cook for 3-4 minutes for a perfect medium egg, up to 6 for a hard one.
11. Remove the egg with slotted spoon and place it into a bowl. To hold multiple poached eggs, cook each egg for 2 minutes and then place it into ice water.
12. When you're ready to serve, place the eggs back in the boiling water for a minute or two to heat up.
To serve: Top each waffle with three slices of prosciutto, the sautéed arugula, and a poached egg. Garnish with fresh cilantro and hot sauce.
For more of Claire's delicious recipes, go to Kitchy Kitchen.