Green, Egg & Ham

(Chef Masaharu Morimoto)

This dish is fun play on words of the American children's story, Green Eggs & Ham, and offers my personal spin on both the name of the dish as well as the classic ingredients incorporated into it. The dish is composed of fresh summer asparagus that is topped with a soft poached egg, crumbled pancetta and crispy tater tots. It's a perfect brunch dish for diners looking to spice up the typical, and often boring, poached eggs.

Cook Time:

Prep Time:

Total Time:

Servings: 1

Ingredients:

3 Jumbo asparagus

2 Homemade tater tots

1 Poached egg

1 teaspoon Japanese Kewpie mayonnaise

1 tablespoon Dashi soy sauce

1 Parmesan cheese slice (thinly grated)

2 Thin slices of pancetta (baked until crispy)

Black pepper (to taste)

1 Idaho potato (per person)

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon cayenne

1/2 Egg yolk

Salt and pepper (to taste)

1 teaspoon Black truffle oil (optional)

2 teaspoon soy sauce

3 teaspoon Japanese Mirin

1 1/2 tablespoon Dashi soup stock

1 teaspoon Japanese Bonito flakes

1/4 teaspoon xanthan gum

Preparation:

Pierce potato and microwave for 2 min, until fully cooked.

Peel skin off potato then grate with cheese grater.

Add rest of tater tot ingredients to grated potato and mix.

Press mix onto sheet tray and freeze. When frozen, cut into 6-inch long tots.

Put liquid ingredients together into the pot and heat up until boil.

Add bonito flake. Wait 30 min and strain with sports towel.

Add xanthan gum, stir until dissolved and let cool.

Steam asparagus 5 min with olive oil and salt.

Fry frozen tater tots until crispy.

Drizzle mayo and Dashi soy onto plate.

Plate asparagus, tater tots, poached egg and panchetta. Season with black pepper. Grate parmesan on top. Serve.