Coddled Eggs With Chanterelles & Crab

By ltrodrigu

Ingredients

• 5 tablespoons diced onion
• 4 tablespoons butter
• 1/2 cup cooked Carolina Gold rice
• 1 1/2 cups heavy cream
• Kosher salt
• 1/2 cup finely grated Parmesan
• 8 eggs
• 1/2 cup roughly torn bread
• 4 tablespoons olive oil
• 1/2 pound chanterelle mushrooms, quartered
• 1/2 pound crab meat (optional)
• Finely grated zest and juice of 1/2 Meyer lemon
• 1/2 tablespoon minced parsley
• 6 cups chicory leaves

Details

Servings 8
Adapted from wsj.com

Preparation

Step 1

Preheat oven to 425 degrees. Bring a pot of water to a boil over high heat. Meanwhile, in a medium sauté pan over medium-high heat, sauté onions in 2 tablespoons butter until translucent, about 5 minutes. Add rice and cream, and season with salt. Cook until cream thickens slightly, about 3 minutes. Transfer to a blender and purée until smooth. Season with Parmesan and salt.

Place 8 ramekins in a roasting pan. Ladle about 2 tablespoons puréed rice mixture into each ramekin, then crack an egg over each. Pour boiling water into pan so it comes halfway up ramekins’ sides. Transfer to oven and bake until egg whites just set, about 10 minutes.

Meanwhile, set a large sauté pan over medium-high heat. Swirl in 2 tablespoons olive oil. Once hot, add bread and sauté until golden brown all over, about 4 minutes. Transfer fried croutons to a paper towel-lined plate. Pour off excess oil from pan and wipe clean. Return pan to heat and add remaining butter. Once butter foams, add mushrooms and sauté until browned and tender, about 5 minutes. Add crab, if using, and sauté until warmed through, 1 minute more. Season with lemon juice to taste, parsley and salt.

Toss salad with remaining oil, a squeeze of lemon juice, lemon zest and a pinch of salt. Top baked eggs with crab-mushroom mixture and croutons. Serve with salad alongside.