The Perfect Egg Recipes

Creamy and rich, eggs are one of the world’s finest gifts to the cook, delicious scrambled, poached, whisked or fried. Thus, this week’s delivery is devoted to the glorious egg, and an extra-special one at that, too, with decadent oversize duck eggs in addition to those from our own brood of heritage-breed hens. Also filled with an assortment of egg-friendly pairings—think: smoked salmon, Italian Rustica bread, and Fontina cheese to help craft an Italian-style fonduta—plus, a bevy of fresh produce like asparagus, spring ramps and buttery Hakurei turnips, this box will help you craft the perfect egg.

Here are a few recipe ideas for the week:

Poached Duck Eggs over Asparagus with Italian Fonduta
Serve this elegant dish with toasted Italian Rustica bread to sop up those delicious runny egg yolks!

Fontina ‘Fonduta’ with Duck Eggs
The classic Italian-style fondue, crafted with this week’s silky duck eggs.

Spring Salad with Deviled Duck Egg Vinaigrette
This salad puts both egg yolks and whites to delicious use.

Grilled Asparagus with Lemon Vinaigrette
A fresh blend of lemon juice, olive oil and garlic adds big flavor to grilled asparagus stalks.

Butter-Braised Turnips with Greens
Simmered in rich chicken stock, this dish is finished with lemon juice and thyme for fresh appeal.

Pickled Ramps
A lovely way to preserve and enjoy these rare spring ramps for weeks to come.

Cornmeal, Parmesan & Thyme Crackers
Crisp and crunchy, these crackers from PCC’s Cooking from Scratch cookbook are delightful served with a schmear of cream cheese on top.

Italian Fontina ‘Fonduta’

The classic Italian-style fondue, crafted with this week’s silky duck eggs.

Ingredients:
8 ounces Fontina-style cheese, cut into ½-inch pieces
1/4 cup milk
1/4 cup heavy cream
3 tablespoons unsalted butter,
cut into tablespoon-size pieces
1 duck egg yolk
Sea salt and fresh ground pepper

Method:
1. In a large saucepan, combine the Fontina, milk and cream and cook over moderate heat, stirring, until the cheese starts to melt, about 4 minutes. Whisk in the butter and egg yolk and cook over low heat, stirring, until very smooth, 3 minutes longer. Remove from the heat and season lightly with salt and pepper.

2. Transfer the fonduta to a warmed serving bowl or fondue pot and sprinkle with additional sea salt, if desired.

The Perfect Egg Recipes

recipes-feb-18-2016-archived

Creamy and rich, eggs are one of the world’s finest gifts to the cook, delicious scrambled or poached, whisked or fried. Thus, this week’s delivery is devoted to the glorious egg, and an extra-special one at that, too, with decadent oversize duck eggs from Oak Meadows Farm. Also filled with an assortment of egg-friendly pairings—housemade duxelles, Challah bread, Fontina-style cheese and cultured butter kissed with gray sea salt—plus a bevy of fresh produce and recipe ideas, this box will help you craft the perfect egg.

Here are a few recipe ideas for the week:

Fontina ‘Fonduta’ with Duck Eggs
Serve this classic Italian-style fondue with crudité and warm crostini for an enticing appetizer.

Poached Duck Egg Salad with Frizzled Leeks
The lovely runny egg yolk becomes the vinaigrette for this beautiful salad topped with frizzled leeks.

Frizzled Leeks

These crispy leeks are a wonderful garnish for salads, soups or main dish proteins like beef or pork.

Challah Bread French Toast
This lovely, light French toast gets an extra boost of flavor from this week’s duck eggs!

Duxelles Pasta with Olive Oil-Fried Duck Eggs
This light, creamy pasta is a show-stopper, topped with mushrooms duxelles and fried duck eggs.

Fried Duck Eggs Over Roasted Root Vegetables

Shake up your breakfast routine with this hearty, healthy vegetable hash!

Ricotta Apple Cake

Fresh ricotta adds a light, airy touch to this classic Italian apple cake.

Fontina ‘Fonduta’ with Duck Eggs

Serve this classic Italian-style fondue with crudité and warm crostini for an enticing appetizer.

Ingredients:
1/3 pound Fontina-style cheese, cut into ½-inch pieces
1/2 cup milk
1/2 cup heavy cream
6 tablespoons unsalted butter, cut into tablespoon-size pieces
2 duck egg yolks
Sea salt and fresh ground pepper
Toasted bread crostini, for dipping
Assorted sliced vegetable crudité, for dipping

Optional:
Poached duck eggs
Thinly shaved fresh truffle

Method:
1. In a large saucepan, combine the Fontina, milk and cream and cook over moderate heat, stirring, until the cheese starts to melt, about 4 minutes. Whisk in the butter and egg yolks and cook over low heat, stirring, until very smooth, 3 minutes longer. Remove from the heat and season lightly with salt and pepper.

2. Transfer the fonduta to a warmed serving bowl or fondue pot and sprinkle with additional sea salt, if desired. Serve immediately with the toasted ciabatta. Also delicious served in individual bowls with a poached duck egg in the center of each. Optional: add thinly shaved fresh truffles on top.

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