Soft Cooked Fried Egg with Winter Vegetables and Grits
Chef Colin Alevras of The Tasting Room New York, NY
Adapted by

Yield: 6 servings


  • 1 cup stone ground grits
  • Salt and pepper
  • 4 Tablespoons butter
  • ½ cup crème fraiche

  • Winter Vegetables:
  • 6 stalks salsify, peeled and rinsed
  • ¼ pound crosnes
  • Butter
  • 4 cups dashi or stock
  • Salt and pepper
  • 3 heirloom endives

  • Eggs:
  • Olive oil
  • 12 eggs, chilled

  • To Assemble and Serve:
  • ½ lemon

For the Grits:
The night before, soak the grits in water. The next day, strain and season grits and place in a deep pot, and cover with 1 inch of water. Transfer to pot and cook over low heat, stirring periodically to avoid sticking to the bottom of the pot. When grits are cooked, add butter and crème fraiche. Reserve in a warm place.

For the Winter Vegetables:
Cut the salsify on a bias and combine with the crosnes in a deep pot. Add butter and enough dashi to just cover. Cook over high heat, until vegetables are soft and stock is reduced and emulsified. Season and reserve. Meanwhile, brush endive leaves with butter and quickly sear on a plancha or hot pan for 5 seconds. Remove and cut into 1-inch squares. Reserve on a baking sheet.

For the Eggs:
Bring 3 inches of olive oil in a frying pot to 375˚F. Crack eggs into a shallow bowl. Using a large spoon, stir to create a vortex in the frying pot and slide the eggs into it. Cook for approximately 30 seconds. Remove eggs and season.

To Assemble and Serve:
Place a layer of grits at the bottom of a bowl and arrange vegetables on top. Add a squeeze of lemon and season. Lay two eggs on top.

   Published: December 2007