It's time for Better Food and today we are talking about breakfast. We are joined by Ken Metz, one of the owners of The Chatfield Hollow Bed and Breakfast at Chatfield Hollow Farm in Killingworth. It's a beautiful place and we are focusing on the breakfast part of their bed and breakfast.
If you would like to check out the Chatfield Hollow Bed and Breakfast, go to chfbandb.com.
Chatfield Hollow Egg:
6 good size shiitake mushrooms (remove stem)
½ stick of butter (cut into 6 cubes)
1-tablespoon olive oil
½ teaspoon cumin
½ teaspoon paprika
¼ teaspoon cayenne pepper
Salt and pepper to taste
Heat Oven to 375 degrees.
Heat enough water to fill you Pyrex dish halfway with water.
Dash of truffle oil (optional)
Prepare your filling:
(1) Chop the shiitake mushrooms caps into ½- inch pieces.
(2) Heat sauté pan with olive oil on a medium flame.
(3) Once the oil is hot add the shiitake mushrooms and stir.
Continue stirring until the mushroom gills are slightly golden. Add cumin, paprika and cayenne pepper. Continue to sauté mushrooms for one additional minute.
Prepare your ramequins:
Put one butter cube in the bottom of each ramequin.
Spoon in equal amounts of your shiitake filling.
Add two eggs but only one yoke to each ramequin. (save your yokes for another dish)
Top with salt and pepper to taste and a pinch of chives.
Place your ramequins in your Pyrex dish and fill with enough water to come half way up the side of the ramequins. Cover with aluminum foil and bake for 12-15 minutes. Remove from oven and add a dash of truffle oil to each ramequin.
Serve as soon as possible with your choice of bread, side or both.