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Mother's Day 2007


Chef Hugh Acheson of Five and Ten  in Athens Georgia on StarChefs.com Chef Hugh Acheson

Five and Ten
1653 S Lumpkin St
Athens, GA 30606
(706) 546-7300

Local Farm Egg in a Hole with Local Greens, Duck Ham and Lemon Chive Dressing
Chef Hugh Acheson of Five and Ten – Athens, GA
Adapted by StarChefs.com
April 2007

Yield: 6 Servings

Rose Crème Brulee, Pistachio Macaroons and Spiced Greek Yogurt Ice Cream on StarChefs.comIngredients:

    Lemon Chive Dressing
  • 1 egg yolk
  • 1 Tablespoon cider vinegar
  • 2 Tablespoons fresh lemon juice
  • ¾ cup olive oil
  • ½ cup buttermilk
  • 3 Tablespoons chives, chopped
  • Salt and pepper

    Egg in a Hole
  • Butter
  • 6 slices brioche, hole cut in center and center reserved
  • 6 farm eggs

    To Assemble and Serve:
  • Lemon Chive Dressing
  • 6-8 cups mixed greens from your friendly local farmer
  • 3 Tablespoons extra virgin olive oil
  • 2 teaspoons lemon juice
  • Salt
  • 1 smoked Magret duck breast, thinly sliced
  • Toasted brioche circles

Method:

For Lemon Chive Dressing:
Whisk together the egg yolk, cider vinegar and lemon juice. Continue whisking and slowly add olive oil to emulsify. Stir in buttermilk and chives and season to taste with salt and pepper.

For the Egg in a Hole:
Preheat oven to 350°F. Heat a couple of pats of butter in a large non-stick pan. Working in batches, fit a couple of slices of brioche in the pan and crack an egg into each hole. Cook until the pan side of the egg is just set and then gently flip to the other side, taking care not to break the yolks. When the second side is just set, remove to a buttered baking sheet. Repeat until all eggs are ready. Add another pat of butter to the pan and toast the brioche centers. Pop the pan into the preheated oven and bake until the egg whites are just set and the yolks are still runny.

To Assemble and Serve:
Spoon 2 tablespoons of dressing on to six plates and spread out in a circle with the back of the spoon. Place one Egg in a Hole on each plate. Toss mixed greens with the olive oil and lemon juice and a bit of salt and divide amongst the plates. Artfully arrange your duck ham on top of the greens and top each one with a toasted brioche circle.

 

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