This text is part of the special Pleasures notebook
To mark Mother’s Day, the executive chef of Bika Farm, Fisun Ercan, offers an ideal dish to enjoy in the company of the one who gave you life. This recipe is taken from his book Roots.
Ingredients
5 ml (1 tsp) butter
5 ml (1 tsp) Quebec sunflower oil or extra virgin olive oil
2 sprigs of rhubarb, preferably pink, rinsed, patted dry and cut into pieces 2 or 3 cm (approx. 1 in) long on the bias
1 ml (¼ tsp) salt
4 eggs
A few tarragon leaves, chopped
Fleur de sel (optional)
Preparation
1. In a 23 to 25 cm (9 to 10 in) diameter skillet, melt the butter over low heat and add the oil. Spread the rhubarb pieces in the pan without stacking them. Sprinkle with salt and cook for 2 to 3 minutes or until the rhubarb is slightly softened. Using a slotted spoon, remove the rhubarb from the pan and set aside on a plate.
2. Prepare the fried eggs. First break them into a bowl, then carefully pour them into the pan. Cook over medium-high heat until the white begins to coagulate, then cover the pan and continue cooking for 1 minute to obtain a sunny-side-up egg with runny yolk, or cook longer so that the yolk is cooked through, if desired. Return the rhubarb to the pan to warm slightly.
3. Sprinkle with tarragon and a pinch of fleur de sel, if desired.
Note
Since I love eating eggs straight from the pan, I prefer to prepare them in small individual pans. You can do the same if you have this size or cook everything in a large pan and divide it between plates when serving.
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