Poached Eggs With Corn, Chorizo, Basil, and Brioche Croutons

Ingredients

serves Serves 4

• 4 ounces Spanish-style chorizo, cut into 1/2- to 1/4-inch cubes (see note above)
• 1 slice brioche, cut into 1/2-inch cubes
• Kosher salt and freshly ground black pepper[
• 2 tablespoon olive oil
• 2 ears corn, kernels cut off of ears (about 3 cups kernels)
• 1 medium clove garlic, minced (about 1 teaspoon)
• 2 scallions, thinly sliced, greens and whites reserved separately
• 1/2 cup homemade or store-bought low sodium chicken or vegetable stock
• 3 tablespoon unsalted butter
• 2 tablespoons chopped basil leaves
• 4 poached eggs (see note above)
• Crunchy sea salt

Procedures

1. Heat chorizo in a medium non-stick skillet over medium heat, tossing and stirring occasionally until crisp and fat has rendered. Transfer to a paper towel-lined plate with a slotted spoon, leaving fat in skillet.
   
2. Add brioche cubes to skillet and increase heat to medium high. Season with salt and pepper and cook, tossing and stirring occasionally, until well toasted on all sides, about 4 minutes. Bread will stick to skillet at first and be difficult to toss or stir, but will loosen up as it absorbs fat and cooks. Transfer to a plate and set aside.
   
3. Add oil to now-empty skillet and heat over high heat until lightly smoking. Add corn and toss to coat with oil. Season with salt and pepper. Cover and cook, tossing occasionally, until corn is charred in spots, about 6 minutes. Add garlic, all of scallion whites, and half of scallion greens. Cook, stirring constantly, until aromatic, about 30 seconds. Add stock and butter and cook, stirring, until emulsified and saucy, about 1 minute. Season to taste with salt and pepper. Return chorizo to skillet and stir to combine. Stir in basil, reserving some small leaves for garnish.
   
4. Divide 3/4 of the corn mixture between four small warm bowls or cups, leaving a small well on one side for the eggs. Add poached eggs to each cup. Spoon remaining corn mixture over and around eggs, making sure that the liquid gets divided evenly. Divide croutons evenly between each cup. Sprinkle with remaining scallion greens and basil leaves. Sprinkle egg with coarse sea salt. Serve immediately.

Sous-Vide Soft Poached Eggs

Special equipment

Sous-vide circulator

Ingredients

serves Makes 1 to 12 eggs, active time 5 minutes, total time 50 minutes

• 1 to 12 eggs

Procedures

1. Adjust sous-vide cooker to 143°F. Alternatively, fill a large beer cooler with hot water and use a kettle of boiling water to adjust heat to 146°F. Add eggs to sous-vide cooker or to cooler (cover if using cooler) and cook for 45 minutes. Remove from cooler and allow to cool slightly.
   
2. Bring a medium pot of water to a bare simmer, then lower heat until bubbles cease entirely. Working on egg at a time, carefully crack the egg near the fat end and use your fingertips to peel off an area about 1 1/2 inches square. Invert egg over a small bowl. It should slip out of the shell easily. Repeat with remaining eggs, using a separate small bowl for each.
   
3. Using a perforated spoon, carefully pick up eggs one at a time and dump out excess loose whites from bowls. Return eggs to bowls. Once all eggs are drained, carefully slip the eggs into the pot, swirling the water occasionally to prevent eggs from sticking to bottom. Cook until outer whites are just set, about 1 minute. Retrieve eggs with the perforated spoon and serve immediately. Alternatively, eggs can be stored in cold water in the refrigerator for up to 3 days. To reheat, place eggs in a bowl of hot water for a few minutes until warm.