From The Kitchen

Poached Farm Eggs with Hoe Cakes

Poached Farm Eggs with Hoe Cakes, Roasted Kale and Scallion Butter

How to poach an egg
Using a 1 ½ or 2 quart saucepot, fill it ¾ full of water. Bring the water to a simmer or 208 degrees. Add 1 tbsp. of white distilled or champagne vinegar to the water. Crack one egg into the pot, making sure that the water maintains its bubbles. Cook the egg for 3 – 4 minutes or until it can be lifted with a slotted spoon.

1 ¾ cup cornmeal
¾ tsp baking soda
¾ tsp baking powder
1 tsp kosher salt
2 cup buttermilk
1 egg

Pre-heat a griddle or skillet to 350 degrees. Whisk all dry ingredients together. In a separate bowl, whisk together the egg and buttermilk. Whisk the wet ingredients into the dry. Scoop three small, silver dollar griddlecakes onto the 350 degree griddle. Cook 1 – 2 minutes per side for golden brown hoe cakes. Reserve and keep warm.

Scallion Butter
12 green onion tops, green parts
1 cup softened butter

Blanch the scallion tops in a small pot of boiling water and shock in ice water to brighten the greens. Squeeze out the excess water, and place into a blender with the softened butter. Puree and leave at room temperature.

Roasted Kale & Warm Bacon Vinaigrette
2 tbl. minced shallots
¼ cup brown sugar
¼ cup Dijon mustard
½ cup bacon fat
1 cup olive oil
½ cup sherry vinegar
1 tsp. black pepper
1 ½ tsp. salt
10 cups rough cut kale leaves
*Makes 2 cups

Preheat oven to 375 degrees.
Sauté shallots in a small amount of fat until soft. Add the remaining ingredients, and heat until all is dissolved and combined. Hold warm in a bain-marie.
Toss the kale with ½ cup of bacon vinaigrette, and roast for 6 – 8 minutes until the kale is toasted.
To assemble, place a griddle cake then a small pile of greens topped by a poached egg. Repeat so each plate has two cakes, two eggs and two piles of greens. Drizzle with scallion butter to finish.
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