Egg Cloud on Parmesan Crisp

Crab & Roasted Asparagus Egg Salad

Recipe: Paul Sletten, chef-owner | Abreo | Rockford, IL

Yield: 4 servings

Ingredients

  • 4 oz. asparagus, washed, trimmed and coarsely chopped
  • 1 to 2 tsp. olive oil
  • Salt and pepper, to taste
  • 8 large eggs, hard boiled, peeled and chopped
  • 1/3 cup finely chopped red onion
  • 1/4 cup mayonnaise
  • 1 tbsp. lemon juice
  • 4 pieces toasted brioche bread or grilled flatbread
  • 2 cups baby spinach leaves
  • 8 oz. lump crab
  • 1/4 cup dill hollandaise (recipe follows)

Directions

  1. Place asparagus on a sheet pan, drizzle with olive oil and season with salt and pepper. Roast for 5 min. at 400° F. Cool.
  2. In a bowl, add chopped egg, onion, asparagus, mayonnaise, lemon juice, salt and pepper. Mix just enough to combine.
  3. To assemble: Layer spinach on bread, then egg salad, top with a dollop of crab meat. Finish with a drizzle of dill hollandaise.

Dill Hollandaise

  • 4 oz. white wine
  • 4 oz. white vinegar
  • 2 tsp. chopped shallots
  • 4 egg yolks
  • 4 oz. (1/2 cup) butter, melted
  • 1 tbsp. finely chopped fresh dill
  • 1 tbsp. lemon juice
  • 1/4 tsp. cayenne pepper
  • 1/2 tsp. salt
  • 1/4 tsp. white pepper

Directions

  1. Cook wine, vinegar and shallots in pan until reduced by half, strain and return liquid to pan. Allow to cool 5 minutes. Add egg yolks to pan and whisk until smooth. Return pan to low heat. Cook, stirring constantly until mixture is thickened and reaches at least 160° F. Remove pan from heat.
  2. Pour mixture into bowl of food processor. While processing, slowly add melted butter until mixture becomes thick and creamy. Add lemon juice, cayenne, dill, salt and pepper. Process until ingredients are evenly dispersed.

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