2 Top Chef Egg-Inspired Recipes

Did you know that Friday, October 11th, 2019, is World Egg Day? To commemorate this special occasion, Egg Farmers of Canada has partnered with two-time Top Chef Canada finalist Trevor Bird and Food Network celebrity chef and cookbook author Lynn Crawford to create two delicious, egg-inspired recipes. Egg-joy! —Vita Daily

Chef Trevor: Confit Turkey Leg Frittata (Serves 6)

"If you’re hosting a Thanksgiving party, chances are you’re going to have a house full of people and a lot of leftovers. This is a great recipe for a late brunch or lunch to help use up some of the leftovers. I always like confit the turkey legs, to ensure a great texture and stop them from drying out in the oven."

Turkey Leg Confit:
2 turkey legs
2 tbsp (30 mL) salt
1 tbsp (15 mL) pepper
2 sticks of rosemary
4 cloves of garlic
1L duck fat, canola oil or any fat

A couple of days before you’re going to use them for dinner or lunch, cure the turkey legs in the salt and pepper and let sit in the fridge overnight. The next day, preheat the oven to 250 F or 121 C with oil in an oven-safe baking dish with 4 inch sides that can fit in 2 turkey legs. Place everything into the baking dish cover with foil and place in oven for 4-6 hours. Remove and let cool on the countertop. Once cool, remove from the fat and put in fridge till you’re ready to use.

Cranberry Mustarda:
2 cups (500mL) of cranberries (frozen or fresh)
2 cups (500mL) honey or sugar
½ cup (118mL)of orange juice
1 tbsp (15mL) of ginger grated
1 tbsp (15mL) of grainy Dijon mustard
Place everything except Dijon into a pot. Bring to boil, until the temp reached 219 F or 104 C. Let cool for 1 hour and add cranberries or 1 tbsp (15mL) of grainy Dijon for a nice addition.

Frittata:
1/2 cup (118mL) of turkey leg meat
1/2 cup (118mL) of diced onions
2 cloves of sliced garlic
1/2 cup (118mL) of cooked sweet potato, diced
1 tbsp (15mL) of turkey fat left over from confit
1/2 cup (118mL) of chives
6 eggs (beaten)
Large pinch of salt

Preheat oven to 300 F or 148 C. In an 8-10 inch pan sweat onions and garlic in turkey fat and salt. Add everything else into the pan and let get warm. Pour in beaten eggs and place pan in oven for 30-40 minutes until eggs are cooked. Remove from the pan. Let cool for 10 minutes. Cut into wedges and serve with a salad and 1tbsp (15mL) of the cranberry sauce on top of the frittata.

Chef Lynn: Poached Egg on Maple Roasted Autumn Squash with Hollandaise (Serves 4)

"Nothing beats the combination of in-season squash and a delicious poached egg. At your next brunch, try this delicious spin on eggs benedicts. We guarantee you will like it!"

4 slices of toasted sourdough bread

Maple Roasted Autumn Squash:
1 large butternut squash
1/4 cup (60 ml) unsalted butter
¼ cup (60 ml) pure maple syrup
¼ cup (60 ml) brown sugar
2 tsp (10 ml) chili powder
½ tsp (2.5 ml) cinnamon
Kosher salt and black pepper

Preheat oven to 450 F. Cut squash in half and discard the seeds. Place cut side up in a shallow baking dish. In a small bowl, mix butter, maple syrup and brown sugar and then divide between the two cavities. Sprinkle both halves with chili powder, cinnamon, and salt and pepper. Roast for 45-50 minutes or until flesh is fork-tender. Remove from oven and allow to cool slightly. Scoop flesh into a large bowl and mash together well with a spoon.

Hollandaise:
5 egg yolks
1 cup (250 ml) ghee, warm
2 tbsp (30 ml) of lemon juice
Salt and pepper

Put the egg yolks in a bowl, set the bowl over a pot half full of simmering water. Whisk the yolks for 2-3 minutes until they thicken slightly. Remove the bowl from the heat and begin adding the ghee slowly at first, whisking constantly. Whisk in the lemon juice and season with salt and pepper.

Poached Eggs:
4 eggs, cracked into individual bowls or ramekins
1 tsp (5 ml) kosher salt
2 tsp (10 ml) white vinegar

In a medium sauce pot half filled with water, add kosher salt and white vinegar and bring to a simmer over medium heat. Use the handle of a spoon to quickly stir the water in one direction until it’s all smoothly spinning around. Add the eggs one at a time into the centre of the whirlpool. Let it poach: turn off the heat, cover the pan and set your timer for 5 minutes. Lift it out: remove the egg with a slotted spoon and serve immediately.

To finish the dish scoop the smashed squash onto the toasted Sour Dough Bread. Top each toast with one poached egg, Spoon the hollandaise over the poached egg.

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