LCBO Food & Drink Early Summer 2022

IN FULL BLOOM

Marigold & Herb Smoked Trout Coddled Eggs with Sourdough Toast Soldiers & Marigold Butter

into 1 inch– (2.5 cm–) thick slices lengthwise to make toast soldiers.

1. Preheat oven to 350°F (177°C).

4. Place ramekins in a roasting pan and pour in hot water until it reaches one-third of the way up the outside of the ramekins. Cover pan with foil and bake in preheated oven for 10 to 12 minutes or to preferred doneness. Yolks should be slightly runny and whites firm. 5. While eggs are baking, make the marigold butter. Place butter in a medium bowl and stir in marigolds. Top with sea salt. 6. Toast sourdough bread to your liking and butter each piece with marigold butter. Cut

2. Grease four 1-cup (250-mL) shallow, ovensafe ramekins with 2 tbsp (30 mL) butter.

7. When coddled eggs are ready, season with salt and pepper, and garnish with marigold petals. Serve hot with toast soldiers.

3. In a bowl, mix together crème fraîche, herbs, salt

Serves 4

and pepper. Divide the crème fraîche mixture among the four ramekins, spreading it out evenly. Divide the flaked trout evenly and place in each ramekin on top of the crème fraîche. Carefully crack an egg on top of the trout and drizzle each with 1 tbsp melted butter.

What are coddled eggs, you might ask? They’re made using a gentle steaming cooking method that yields a tender egg. This dates back to England in the 1800s, when coddled eggs were made in an egg coddler, a porcelain or pottery cup with a lid. They are cooked with a cream and can be very versatile when it comes to the ingredients you add. Coddled eggs can also be made in a shallow ramekin and take no time to make. Garnishing them with yellow, orange and gold marigold petals gives them a hint of peppery taste. It also transforms them into an elegant summery breakfast, brunch or lunch. Sourdough toast soldiers are the perfect dipper to help you enjoy all the wonderful flavours. 1/4 cup (60 mL) unsalted butter, melted, plus 2 tbsp (30 mL) for greasing 1 cup (250 mL) crème fraîche 4 tsp (20 mL) fresh dill, finely chopped 4 tsp (20 mL) fresh chives, finely chopped 2 tsp (10 mL) flat-leaf Italian parsley, finely chopped 1/2 tsp (2 mL) salt 1/2 tsp (2 mL) ground pepper 1/3 lb (150 g) smoked trout, flaked into 1 1/2 -inch (4-cm) pieces 4 large eggs, room temperature Petals of 3 organic marigolds TOAST SOLDIERS & MARIGOLD BUTTER 1/4 cup (60 mL) unsalted butter, room temperature

[WHAT TO SERVE] Trius Brut VQA LCBO 284539, $29.95

This floral and toasty sparkler matches the dish’s marigold and herb elements. Bubbles and acidity provide a foil to the egg, crème fraîche and trout.

You can substitute smoked salmon for trout.

Petals of 1 organic marigold 1/4 tsp (1 mL) flaky sea salt 4 sourdough bread slices, 3/4 inch (2 cm) thick

144 FOOD & DRINK EARLY SUMMER 2022