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

Fried Egg with Hazelnuts, Chanterelles, Green Garlic, and Blackberries
Minneapolis, Fried Egg with Hazelnuts, Chanterelles, Green Garlic and Blackberries
Chef Jim Christiansen fries his eggs with a splash of water to keep them from burning. Get the recipe for Fried Egg with Hazelnuts, Chanterelles, Green Garlic, and BlackberriesAriana Lindquist

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

Fried Egg with Hazelnuts, Chanterelles, Green Garlic, and Blackberries
Chef Jim Christiansen, of Heyday restaurant in Minneapolis, fries his eggs with a splash of water to prevent the whites from burning.
Yield: serves 4
Time: 30 minutes

Ingredients

  • 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

Instructions

  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.