Fried Egg with Hazelnuts, Chanterelles, Green Garlic, and Blackberries

  • Serves

    serves 4

  • Cook

    30 minutes


Chef Jim Christiansen, of Heyday restaurant in Minneapolis, fries his eggs with a splash of water to prevent the whites from burning.

Featured in: North Country Fare by Matt and Ted Lee


  • 14 cup hazelnuts
  • 1 tbsp. vegetable oil
  • 1 tsp. kosher salt, plus more to taste
  • 1 cup blackberries
  • 2 tsp. fresh lemon juice
  • 1 tsp. sugar
  • 4 tbsp. unsalted butter
  • 8 oz. chanterelle mushrooms
  • 2 oz. fresh or frozen fava beans, shelled
  • 4 bulbs green garlic, trimmed, outer leaves removed
  • 2 cloves garlic, unpeeled
  • 2 sprigs thyme
  • Freshly ground black pepper, to taste
  • 4 eggs
  • Micro-herbs, such as dill and watercress, for garnish


Step 1

Heat oven to 350°. Toss hazelnuts with oil and a pinch of salt on a parchment paper-lined baking sheet; bake until dark and fragrant, 10–12 minutes. Cool, then lightly crush; set hazelnuts aside. Mix blackberries, 1 tsp. each lemon juice, salt, and sugar and set aside. Heat 2 tbsp. butter in a 12-inch cast-iron skillet over medium-high and cook until dark and nutty, 3 minutes. Add chanterelles, beans, green garlic, garlic cloves, thyme, salt, and pepper and cook until green garlic is caramelized, 7 minutes. Toss with remaining lemon juice and keep warm. Meanwhile, heat remaining butter in a 12-inch nonstick skillet over medium. Add eggs and 1 tsp. water and season with salt and pepper; cook, covered, until whites are set but yolks are still runny, about 3 minutes; divide between 4 plates. Arrange vegetables around eggs and finish with reserved blackberries and hazelnuts, and the herbs.

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