INGREDIENTS
10 large eggs
¼ cup mayonnaise
1 Tbsp. white truffle oil
½ tsp. minced garlic
3 large anchovy fillets, drained and minced
1 Tbsp. coarsely chopped parsley
½ tsp. minced garlic
1 Tbsp. unsalted butter
½ tsp. finely grated lemon zest
¾ cup bread crumbs
Rye bread, cut into squares and toasted
Quail eggs, hardboiled
Micro greens
PREPARATION
• Preheat the oven to 350 degrees.
• In a large saucepan, cover the eggs with water and bring to a simmer. Cook over moderate heat for 8 minutes. Drain the eggs, return them to the pan and shake the pan to crack the shells all over. Fill the pan with cold water and let the eggs cool for 3 minutes. Drain and peel the eggs; pat dry.
• Slice the eggs in half and remove the cooked yolks from the whites. Reserve the whites for a future use and place the yolks in a small bowl. Using a fork, mash together the egg yolks, mayonnaise, truffle oil, garlic, one-third of the minced anchovies and the parsley. Place in a piping bag and refrigerate until needed.
• In a small skillet, melt the butter over moderate heat. Add the remaining minced anchovies and cook, stirring, until they break down, about 1 minute. Stir in the lemon zest and bread crumbs and transfer to a rimmed baking sheet. Bake the crumbs until golden brown and crisp, about 2 minutes.
• Place the rye bread toasts on a platter. Pipe the egg yolk mixture onto the bread and then top with anchovy crumbs.
• Garnish with hardboiled quail eggs and micro greens, or chopped egg white and parsley.
This article appears in Apr 1-30, 2010.