Counter Intelligence

Greens, Eggs and Ham

Posted in District of Columbia by melissamccart on November 13, 2008

Blue Duck Tavern is one of my favorite restaurants in town. Every time I have been has been such a treat. I can’t get enough of the first courses and sides; the last time I went,  I feasted on pumpkin custard, chestnut soup and sunchokes among other things.

I’m a big fan of the frisee- poached egg-lardon classic. Brian McBride’s version is a delicious spin-off which includes roasted beets.

Ingredients: 1 bunch assorted baby beets-2 T extra virgin olive oil-1 t red wine vinegar-salt and pepper

For the vinaigrette: 2 T crushed green peppercorns-1 shallot, brunoise-1/2c chicken jus-1/4 t Dijon mustard-2 T heavy cream-salt and pepper to taste

For the “lardon”: Four slices prosciutto

For the salad: four poached eggs-2 bunches of yellow cleaned frisee-3 T crumbled bleu cheese

Cut the stems off beets and reserve for another use. Take the beets and add oil, vinegar and salt and pepper and wrap in aluminum foil. Roast in a 400 degree oven until tender. Peel when warm and quarter.

Sweat shallot in oil. Add peppercorn, jus, cream, mustard, salt and pepper. Reduce until it has a sauce consistency.

Slice prosciutto thin and put in 250 degree oven until crispy.

Poach four eggs.

To plate, pour sauce in bottom of a bowl. Place the egg in the center. Spoon beets around, dress frisee with vinaigrette and place on top, add lardon on top of frisee, then crumple the bleu cheese on top of lardon.

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