Local Araucana Eggs Three Ways
Early in the week, my mother took a trip to Lazy Daze farm, just 45 minutes west of Boston, to pick up a brand new Golden Retriever puppy. Not only did she come back with the cutest dog ever, she brought me a present as well. She noticed that the farm was home to a bunch of Araucana chickens and she asked for a dozen of their freshly laid eggs.
The Araucana is not your typical chicken. These guys lay baby blue eggs and have tufts of hair on their cheeks that make them look like Rollie Fingers with a handlebar mustache.
The farm fresh eggs were slightly smaller than the typical, mass produced eggs I normally buy, but they looked like freshly painted Easter eggs! It’s not everyday that you come across farm fresh eggs (unless you live on a farm I guess), so I wanted to celebrate the egg and prepare it three different ways in order show off its versatility.
Poached, fried, and baked are just three of the many ways to eat eggs but three of my favorite nonetheless. The first egg dish that I created is a classic preparation. I roasted some organic asparagus and placed a sunnyside up, fried egg on top of the stalks so that the broken yolk could simulate a creamy Hollandaise.
I topped the dish with some shaved Parmigiano-Reggiano and a drizzle of white truffle oil. The grassy asparagus with a hint of lemon compliments the creamy yolk and the nutty, sharp cheese accentuates the captivating truffle aroma.
The second dish I made is a little bit lighter, but also a classic combination. I made a roasted wild mushroom and frisee salad, tossed with a gentle lemon vinaigrette.
On top of the salad sits a perfectly poached egg filled with a bright golden yolk that’s just itching to burst. I thought that the image of an egg on top of the frisee was slightly ironic because it looked like the green hay that is used to stuff Easter baskets. I don’t know whether it is because the eggs were super fresh or whether it is a typical trait of Araucana eggs, but the yolks were a deep orange color and extra creamier. They had the consistency of a Cadbury egg filling.
The last dish that I made was something unique. I love the combination of acidic, juicy tomatoes and rich, and creamy eggs so I chose to combine them in a baked presentation. I marinated some whole vine ripe tomatoes in olive oil, garlic, shallots, rosemary, and a heaping palmful of dried chili flakes.
I threw the tomatoes on a fiery grill and let them roast over the open flames until they were just about ready to pop. Once the skin peeled off, it allowed the smoky grill flavors to permeate the flesh.
I quickly transferred the grilled tomatoes to the blender, where they were pulsed into a chunky puree. I filled a ramekin with the spicy grilled tomato puree and cracked one of the Araucana eggs over it before placing it in a hot oven. While the contents of the ramekin were baking, I made a homemade sourdough crouton that came out perfectly golden brown and crispy. I spooned the baked egg and grilled tomato sauce over the crispy crouton and gave it a splash of nice olive oil and a chiffonade of fresh basil.
The diversity of texture was awesome, and the creamy egg cooled down the spicy sauce. Because the three preparations were vastly different, I chose a wine that would compliment a wide variety of dishes.
It’s Rose’ season so don’t be embarrassed to hold a big glass of pink (as long as it’s not White Zinfandel). The Rose’ I opened is very different from the classic Rose’s from Provence. The Domaine du Tariquet is from south-west France and is a blend of 40% Merlot, 40% Syrah, and 20% Tannat. The red wine grapes go through the same vinification process that white wine grapes do, giving the wine a Grenadine-like hue to it and some serious body.
Tannat is a grape that is typically used as a blending grape, but has strong raspberry aromas and high tannins. Of all wine-making grapes, Tannat is proven to be extremely good for your cardiovascular health. It has an extremely high level of Procyanidins, which counteract the effect of high fat diets. Tannat drinkers obtain extreme levels of these compounds which decreases the risk of diabetes and improves overall longevity.
The wine has a pomegranate hue to it, and strong aromas of wild strawberries and rose petals. Despite its full body, the Rose’ is delightfully fresh on the palate and finishes with a salty, spicy note. Rose’s are excellent Spring and Summer wines and they compliment a wide variety of cuisine. Everything from spicy Thai food, to farm fresh poached eggs.
A huge thanks to my mom and the people at Lazy Daze Farm for the fresh Araucana eggs and the addition of Gino, the Golden Retriever to the family.
