Edible Nutmeg on the Road: Sport Hill Farm
Join Chef Plum as he takes Edible Nutmeg on the Road to visit Sport Hill Farm in Easton, Connecticut, where founder and owner Patti Popp shows him around her diversified livestock and C...
This popular dish has become an internet sensation, and for good reason. Chef Plum calls this delicate treat an Eggs Benedict “light,” which uses the egg whites to turn out a delicious meringue. Try it out, and for more details, don’t forget to watch Plum put this recipe to work on Edible Nutmeg on the Road!
Ingredients
SERVINGS: 2 Person(s)
- 2 Eggs
- 1 English muffin
- Pinch of Salt
- Pinch of Pepper
- 1/2 cup Parmesan cheese, grated
- 1 Shallot, chopped (picked shallots are best, if available)
- 2 Green onions, chopped
- Hot sauce (optional)
Preparation
Preheat oven to 400 degrees.
Separate egg whites from yolks; set yolks aside for later. Whip whites to stiff peaks and add pinches of salt and pepper. Fold grated parmesan cheese into egg white mixture and set aside.
Split and toast the English muffin.
Prepare an oiled baking sheet. Spoon egg mixture onto baking sheet in two white dollops; slightly hollow out the center of each with the spoon. Pour egg yolks into the pocket left in the egg white mixture and bake at 400 degrees for 4-6 minutes, or until firm. While baking, chop and prepare garnish: shallots and green onions.
Lay out toasted English muffin halves and place baked egg clouds on top of them. Sprinkle with garnishes and hot sauces (optional), and serve!
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