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Poached Farm Egg, Onion Marmalade, Kale Pesto Soup & Fearrington Honey

[ 0 ] May 14, 2019 |
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Recipe courtesy of Chef Colin Bedford.
as seen on episode “Fearrington | Pittsboro, NC“, Season 8

Ingredients:

  • 6 Farm Eggs
  • ¼ c. white vinegar

To Poach the Eggs:
Conventional Method: Try and find the tallest saucepan and bring the pan of water to a simmer then add ¼ cup of white vinegar. Pull your eggs from the refrigerator about 30-45 minutes prior to needing them and crack them into a cup or ramekin. Using a whisk swirl the water lightly causing a vortex and being dropping your eggs into the water/vinegar. Cook for 2-3 minutes until the white has set, remove from the water and get ready to serve.

Onion Marmalade

  • 1lb. Onions
  • 1 Tbsp. Oil
  • 1 Tbsp. Salt
  • ¼ c. Sherry Wine
  • ¼ c. White Wine
  • ¼ c. Apple Cider Vinegar
  • ¼ c. Sugar
  • ¼ c. Honey
  • 2Tbsp. Mustard Seed

To make the Onion Marmalade:
Thinly slice the onions, on medium heat begin to sweat the onions in 1Tbsp. of oil and 1 Tbsp. of salt continue cooking without color. Combine all other ingredients in a saucepan, bring to a boil and simmer for 5 – 10 minutes. Add the liquid to the onions and continue to reduce until it thickens and reduces down.

Kale Pesto

  • 4 oz. Parsley (blanched)
  • 4 oz. Black Tuscan Kale
  • ¾ cup Blended Oil
  • 6 oz. Parmesan
  • 2 oz. Toasted Pine nuts
  • 3 Garlic Cloves
  • 1tsp. Salt

To make Pesto:
Put a pan on the stove on high heat with water. Then weigh out all the ingredients, over blanch the kale and parsley but make sure you keep it bright green. Then combine all the ingredients in a robo coupe or blender and process until it turns into a paste.

Potato Soup

  • 1Tbsp. Butter
  • 6 Garlic Cloves
  • ¼ cup Onion
  • ¼ cup Fennel
  • ¼ cup celery root
  • ¾ cup White Wine
  • 2 cup New Potatoes (sliced) example – Fingerling potatoes
  • 1 1/2 cup half & Half
  • ½ cup Cream
  • ½ Tbsp. Rosemary Chopped
  • Lemon juice
  • Salt
  • 2 cups vegetable stock

To make Soup:
In a medium saucepan, melt the butter over a medium high heat. Add the garlic, celery root, fennel and onion; begin to sweat the vegetables down without any color for 5-10 minutes. Add the sliced potatoes followed by the wine. Turn the heat up enabling the wine to boil and
reduce by half.

Then add the rosemary, half and half, and 2cups of vegetable stock, then lower the heat to a simmer. Continue to cook for 30 -35 minutes making sure the vegetables are fork tender. Reserve some of the liquid and transfer to a blender and begin to blend on high speed until smooth and then pour directly through a strainer. To finish; whisk in the cream and adjust the seasoning with the lemon juice, salt and white pepper.

Fearrington Honey

½ cup Honey (in a squeeze bottle)

Plating the dish:
Depending on your choice of egg cookery, you would set a circulator at 59 degrees and place the eggs in 30 minutes prior to needing them or have a pan ready to go to poach your eggs to order. Pre-heat the soup and have it holding in a double boiler. Add the onion jam to the bottom of the bowl to help hold the egg in place.

Proceed with getting your poached eggs ready and then pour your soup into a measuring jug, begin to add the kale pesto with a hand blender, use enough to ensure a nice bright green soup. Place you egg in the bottom of the bowl, pour your bright green soup around the outside of the egg, drizzle honey around the soup and then season the egg with Sea-salt and pepper.

Added extras, I like to add ripped croutons and toasted pine nuts for some added texture.

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Category: Recipes

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