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Coddled Sea Island Farm Egg with Stone Crab


Coddled Sea Island Farm Egg with Stone Crab Recipe

Ingredients:
  • 8 6-8oz ramekins or small cocottes
  • 8 locally sourced eggs
  • 1 pound picked fresh stone crab meat (you can substitute lump crab)
  • 1 cup English peas, blanched (I substituted Lady peas that were cooked for about 10 minutes)
  • 4 thin slices of country ham or prosciutto, julienned (I used prosciutto)
  • 1 cup parmesan-truffle cream (recipe follows)
  • 1 quart parsnip cream(recipe follows)
  • 3 Tablespoons butter
  • 1 Tablespoon fresh snipped chives
  • Sea Salt
  • I loaf of brioche, sliced and lightly toasted
  • 1 cup heavy cream
  • 2 oz piece parmesan rind
  • 2 drops of black truffle oil
  • Pinch salt
  • 2 cups parsnips, peeled, diced
  • 1 small leek, white part only, diced
  • 1 cup whole milk
  • 3/4 cup heavy cream
  • Fresh bay leaf
  • 1 teaspoon salt
Directions:
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