Nominated for a 2011 IACP Cookbook Award in the Professional Kitchens category. For a list of all the finalists check out our IACP Finalists' Guide.
Recipe from Bromberg Bros. Blue Ribbon Cookbook by Bruce Bromberg, Eric Bromberg (Randon House, Inc., 2010)Serves 4
This breakfast salad is a riff on a traditional poached egg French salad. The hot yolk emulsifies with the lemon and olive oil in a light dressing, which coats the greens while simultaneously wilting them. It is just the kind of delicious, clean meal that makes everyone happy and ready to attack the day.
1. Preheat the grill, or heat a grill pan over high heat until very hot, but not smoking.
- 1/4 cup plus 1 1/2 tablespoons extra-virgin olive oil
- 6 ounces shiitake mushrooms (2 cups)
- Salt and freshly ground white or black
- 2 cups watercress
- 2 cups baby greens
- 1/2 small fennel bulb, quartered, cored, and very thinly sliced lengthwise
- 1 ounce grated Parmigiano-Reggiano cheese, plus more for serving
- 2 tablespoons freshly squeezed lemon juice
- 3 tablespoons unsalted butter
- 8 large eggs
2. In a bowl, toss together 1½ tablespoons of the oil with the mushrooms. Grill the mushrooms, cap side down, and sprinkle them lightly with seasoning. Cook, turning once, until golden brown, about 5 minutes.
3. Transfer the mushrooms to a plate to cool. In a large bowl, toss together the watercress, greens, fennel, and cheese. In a small bowl, whisk together the lemon juice and a pinch of seasoning. Whisk in the remaining ¼ cup oil. Toss enough of the vinaigrette into the salad to lightly coat the greens; divide among 4 individual serving plates.
4. In a large skillet over medium heat, melt 11/2 tablespoons of the butter. Working in two batches, crack 4 eggs into the skillet and sprinkle with seasoning. Cook the eggs over medium-low heat until the whites are set, about 5 minutes. Place 2 eggs on each of 2 plates. Repeat with the remaining butter and eggs. Top the eggs with the mushrooms and more grated cheese for serving.