Photo: Rasbak, CC BY-SA 3.0 · source
Dish · From Bladwijzer
Hop shoots with poached egg
- Makes: 4 servings
- Time: 30 min
- From: Hop
Ingredients
- 400 g hop shoots
- 4 very fresh eggs
- 60 g butter
- 1 tablespoon white wine vinegar (for poaching)
- nutmeg
- salt and pepper
- optional: 4 thin slices of cooked or smoked ham
Method
- Rinse the hop shoots and snap off the tough base. Leave the rest whole or cut it into 5 cm lengths.
- Boil the shoots for 6–8 minutes in plenty of salted water, until just tender, and drain them well.
- Bring water with the vinegar to the boil in a second pan, then turn the heat down so the water barely moves.
- Break the eggs one by one into a cup and slide them gently into the water. Poach for 3 minutes and lift them out with a slotted spoon.
- Melt the butter in a small pan until it foams, but do not let it brown.
- Divide the shoots between warm plates, put an egg on each and pour over the butter. Season with nutmeg, pepper and salt if needed. Serve at once, with potatoes or bread.
Storing: Eat straight away; cooked hop shoots keep 1 day in the fridge, the poached egg does not.