This recipe comes to us from chef and sometimes farmer Ryan Crawford at Backhouse in Niagara-on-the-lake – just in time for your holiday cooking adventures! He served them up at the Feast On Picnic in 2017 where we managed the nab the recipe.
They’re a really impressed appetizer and can be topped with just about anything you’d pair with eggs. We’re keeping this recipe in our back pockets for the first non-virtual dinner party we host in the post-Covid19 world.
Dip Dip Eggs
MAKES 14 – 16 EGGS
- 500ML ONTARIO EGG WHITES
- 500ML ONTARIO 35% CREAM
- 200G ONTARIO BUTTER
- 250G ONTARIO EGG YOLK
- 100G ONTARIO TROUT ROE
- 50G PRISTINE GOURMET COLD-PRESSED CANOLA OIL
- 6 SLICES BRIOCHE, TOASTED, CUT INTO 10CM STRIPS OR ‘SOLDIERS’
- ONTARIO CARROT FRONDS OR PEA SHOOTS
- 50G CLARIFIED GARLIC BUTTER*
- 30 EMPTY EGG SHELLS
- SALT & WHITE PEPPER, TO TASTE
In a blender, blend egg whites, cream, churn 84 butter, and white pepper until firm, but airy, mousse forms. Season to taste. Set aside.
Meanwhile, cook egg yolks over double boiler until thick and custard-like. Stir continuously to avoid curdling. Season to taste.
To assemble, gently pipe a bit of mousse into each egg shell. Spoon over egg yolk mixture. Drizzle with clarified garlic butter. Garnish with a single toasted brioche soldier, a carrot frond and 1/8 teaspoon trout roe.
*For Clarified Garlic Butter:
• 2 Ontario cloves garlic, crushed
• 50g unsalted Ontario butter
Heat garlic in a small saucepan over medium heat. Cook, stirring, until fragrant; transfer to a bowl. Add butter to pan. Cook until butter is melted, about 3 minutes. Skim and discard film from surface. Pour clarified butter from pan over garlic, leaving milky sediment behind. Keep butter warm.
