Cookism's Easter Garden

By cookism

It was Easter and the festive mood was really getting to us. Hence, we decided to come up with an original dish that would resurrect (sorry, just had to) the mirthful vibes that was lingering in the air. Presenting Cookism’s Easter Garden - two soft-boiled egg sentries with crunchy cinnamon carrot fries freshly uprooted from edible soil. We really put all our eggs in one basket (It’s Easter after all) for this dish, so here’s a taste of Heaven for y’all (last one, promise)!

Ingredients

• For edible soil:
• 40 g of Oreo (without the cream)
• 20 g of Melted Butter
• For cinnamon carrot fries:
• 500 g of Carrots
• Pinch of Salt & Black Pepper
• Generous Pinch of Ground Cinnamon (to taste)
• 1 tbsp of Brown Sugar
• 1 tbsp of Corn Flour
• 1 tbsp of Olive Oil
• For soft-boiled eggs:
• 4 Large Eggs
• Salt
• Black Pepper

Details

Servings 2
Adapted from cookism.tumblr.com

Preparation

Step 1

1. Preheat oven to 135C. Place Oreo cookies into a zip-lock bag, seal and roughly break them into chunks. Next, pound them on a flat surface with a pestle into smaller pieces until it resembles the texture of breadcrumbs. Open the zip-lock bag and pour in melted butter. Seal again and shake the bag to mix and evenly combine. Transfer the mixture to a baking tray lined with parchment paper. Spread the mixture out, breaking up big chunks along the way with a spatula. Bake for 20 minutes until dry and crunchy.
2. In the meantime, cut carrots into fries-like strips, about 1 cm thick. Combine carrots, salt, pepper, cinnamon, sugar, corn flour and olive oil in a large mixing bowl. Toss well to combine.
3. Adjust the oven to 200C. Spread carrots in a single layer on a baking tray lined with parchment paper. When the oven is ready, bake for 45 minutes or until crisp-tender, turning halfway.
4. In the last 15 minutes of baking the carrot fries, cook the eggs. Bring a pot of water to boil, add a good pinch of salt and turn down the heat to a rapid simmer. Using a spoon, lower the eggs into the water slowly. Set a timer and cook 5 minutes for runny yolks to 7 minutes for semi-firm eggs. While eggs are cooking, prepare an ice bath. Transfer eggs into the ice bath once they are done to stop the cooking process.
5. Transfer eggs to egg cups and serve it with edible soil and carrot fries. Use a butter knife to have a quick and firm tap at the side of your egg to crack it, before lifting the knife to remove the top of the egg. Then sprinkle the eggs with salt and black pepper to taste. Dip carrot fries into runny yolks and bread it with bittersweet edible soil. Time to gormandize!