I will put a fried egg on anything. Well, practically anything. For me, eggs immediately push a dish into the “Oh my gosh” realm. The magic comes from that moment of popping the yolk. The yolk is a sort of “instant sauce,” bringing richness and depth to anything it’s added to. Like cracking the sugar on a creme brûlée or stabbing a fork into a molten chocolate cake, popping the yolk is an irreversible act, filled with glee and anticipation.
1 1/2 teaspoons dry yeast
1 1/2 cups lukewarm milk
1 1/2 tablespoons white sugar
3/4 teaspoon kosher salt
2 cups all-purpose flour
1 tablespoon honey
1/4 cup softened unsalted butter
1/4 cup sour cream
3 tablespoons chives, chopped
Dump the yeast and milk in the bowl of a stand mixer, with the dough hook attached, and combine until the yeast is just moistened. This should take a few seconds.
Add the honey, salt, and flour and knead at medium to combine. While kneading, mix in each egg and the butter in pieces until the mixture is smooth, and then the sour cream (just a minute or two). Add the chives and continue kneading to combine. Put into a bowl, leaving room for expansion, and cover with plastic wrap. Let rest at room temperature for 1 hour; the mixture will begin to bubble.
Cook in a greased waffle iron (preferably a heavy one, like cast iron) at medium high heat for about 2-4 minutes, or until golden brown and done.
Serve with a poached egg, sautéed arugula, prosciutto, and garnish with fresh cilantro and hot sauce.
INGREDIENTS (SAUTÉED ARUGULA)
4 ounces arugula
1 garlic clove, minced
pinch of kosher salt
1 tablespoon olive oil
Heat a sauté pan over medium heat. Add olive oil, then the arugula. Cook for a minute, and add the garlic.
Season to taste, and cook for another 3-4 minutes, until the arugula is wilted.
INGREDIENTS (TO ADD)
1 egg, poached, per person
3 slices of prosciutto, per person
1/4 cup fresh cilantro leaves
DIRECTIONS (POACHED EGG)
Bring a small pot of water up to a soft boil (just past a simmer, so medium bubbles clinging to the edge of the pot). Crack an egg into a small bowl, and for a perfectly shaped egg, toss the lid from a jar into the bottom of the pot of water, rim side up. Stir the water with a spoon to create a whirlpool.
Gently pour the egg into the water, directly over the lid. The lid will contain the egg as it cooks. Cook for 3-4 minutes for a perfect medium egg, up to 6 for a hard one.
Remove with a slotted spoon and place into a bowl. To hold multiple poached eggs, cook each egg for 2 minutes and then take out of the water and place into ice water. When you’re ready to serve, place the eggs back in the boiling water for a minute or two to heat up. Serve with a poached egg, sautéed arugula, prosciutto, and garnish with fresh cilantro and hot sauce.