Chef Carla Hall whipped this recipe up on episode 12 of Top Chef: Season 5, when Wylie Dufresne asked contestants to create him an egg dish in a Quickfire Challenge.
Top Chef: The Quickfire Cookbook/Chronicle Books, 2009.
|1 cup chopped fresh flat-leaf parsley||Canola oil, for cooking|
|1 jalapeno chile, roasted and peeled, plus 1 jalapeno, seeded and diced||1/2 pound country ham, diced|
|1 cup olive oil||1/2 cup spinach leaves, cut into chiffonade|
|Salt and pepper||4 egg whites, divided into two bowls|
|1 avocado, peeled, pitted and diced||4 quail egg yolks|
|1 green tomato, seeded and diced||4 slices brioche or challah bread|
|1/2 teaspoon minced garlic||Butter, for toast|
|1 small bunch of chives, minced|
Blend the parsley, roasted jalapeno, and olive oil in a food processor until smooth. Season with salt and pepper.
Combine the avocado, tomato, diced jalapeno, garlic, and ½ teaspoon chives. Season with salt and pepper.
In a large sauté pan, heat canola oil over medium heat, and cook the ham until crisp. Transfer to paper towels to drain. Wipe the oil from the skillet. Toss the ham with the chives.
Combine the spinach and 2 egg whites in a bowl. Whisk in the remaining 2 egg whites until combines.
Heat canola oil in the pan used to cook the ham. Pour the spinach mixture into the pan. Gently spoon the quail yolks into the whites, spacing them as the pan will allow. Cover and cook until the whites are set, about 4 minutes.
Meanwhile, toast the bread slices and spread with butter.
To serve, top each slice of toast with a wedge of “green” egg. Top the egg with ham and salsa. Drizzle with parsley-jalapeno oil.
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