The recipe looked great; the only problem was the eggs. Like Sam in Dr. Seuss’s book Green Eggs and Ham, my companion has
tried to get me to eat eggs when the yolks are hard, mushy or runny. I just don’t like
yolks—no kidding. But when the word
“deconstructed” caught my attention, I thought this was an opportunity to
prepare something for those who share my yolk aversion. So I prepared what seems like a good
adaptation of Dorie Greenspan’s recipe which I will call “Deconstructed BLT and
Faux Eggs.”
The recipe is simple and perfect for a quick lunch or
dinner, maybe even the highlight for your next cookbook club meeting. It is a dish that can be started while making
breakfast in the morning, as two of the star ingredients are bacon and bacon
drippings. And as Emeril surely agrees,
there is nothing quite like the smell of burning pig fat in the kitchen.
I admit my companion was the one slicing, dicing and frying,
so I concentrated on making Dorie’s
Everyday Vinaigrette (found on page 484 of Around My French Table by Dorie Greenspan). The Vinaigrette was completed in a snap as it
consists of just three primary ingredients:
wine vinegar (white or red), Dijon mustard, and extra virgin olive oil.
The eggs were the biggest obstacle as I could not think of a
way to prepare them that would honor Dorie’s recipe while conquering my
aversion. Fortunately, the solution was
both tasty and photogenic. In place of
the egg white, we used burrata mozzarella cheese purchased at Trader
Joe’s. It has a creamier texture than
regular mozzarella, and a subtle elegance to the flavor. When cut into appropriate sized chunks, the
cheese looked remarkably like an egg white.
Substituting for the egg yolk, the source of my aversion, was a baby
“heirloom” yellow tomato cut lengthwise and pushed into the center of the
cheese. I was amazed at how closely this
amalgamation resembled a cooked egg.
Assembly was a snap. The
arugula was dressed with the vinaigrette and tossed with sundried tomatoes, avocados
and halved cherry tomatoes. Next the
bacon and bacon infused croutons were added.
Finally, the Faux Eggs were lovingly placed on the top of the
salad. Voila!
To read about other’s experience with deconstructed BLT and
eggs, visit www.frenchfridayswithdorie.com.
We paired our Deconstructed BLT and Faux Eggs with the 2008 Foppoli Russian River Valley Reserve Chardonnay. The chardonnay has no maloactic fermentation and is made entirely in stainless steel eliminating the overbearing oakiness so frequently found in chardonnay. Beautiful balance of citrus and green-fruits on the palate.
Foppoli 2008 Chardonnay
http://foppoliwines.com/
Wow! You work F.A.S.T.!!!!! I LOVE how the faux eggs turned out, extremely clever! And, of course, I got a little thrill when I saw the food served in such lovely pieces. Great job on this one Christy.
ReplyDeleteChristophe is impressed too! He just walked in the door.
ReplyDeleteLove your take on this - the faux eggs are a brilliant touch. And what isn't better with cheese?
ReplyDeleteyour faux eggs look pretty close to real eggs! :) Pretty clever! :) Glad you enjoyed this one!
ReplyDeleteWhat a fantastic substitution for the eggs! Very creative!
ReplyDeleteLove the egg substitution! I don't eat egg yolks, so I usually just cut them out and pass them on to whoever wants them...
ReplyDeleteAnd in those photos, you would never know the difference. Bravo!
This is the most wonderfully creative thing I have seen all day! Not only a good substitution but a tasty one and still in line with the vibe of the dish. Not to mention photographic as well! Great job!
ReplyDeleteVery clever with faux eggs! I would never have thought of it!! Nice pics.
ReplyDeleteThose faux eggs look even better than hard-boiled. How clever! Have you tried the slow-roasted tomatoes from the book? I used those instead of the sun-dried tomatoes and they were just perfect.
ReplyDeleteI'm so stealing your creative idea! Just wish I had thought of that for our Challenge "Imposters" we did over the summer. Excellent job, girlfriend!
ReplyDeleteyour faux eggs completely fooled me! love the idea - my mother is not a fan of eggs and these are going on my list of substitutions.
ReplyDeleteWOW!!! Great idea!!! I left the eggs for my hubby....I'll eat them, but only scrambled! Beautiful salad and adaption~
ReplyDeleteClever egg substitute, I love burrata cheese and I bet it would taste great in this salad. But I also LOVE eggs, the runnier the better!
ReplyDeleteOh my gosh - your egg substitution is brilliant!
ReplyDeleteTerrific photos, too.