Servings: 4
Prep time: 30 minutes
Total time: 45 minutes
Ingredients
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for the egg:
3 tablespoons unsalted butter
1 emu egg
kosher salt and freshly ground black pepper, to taste
for the radishes and mushrooms:
2 tablespoons unsalted butter
2 tablespoons white wine
6 radishes, trimmed (4 left whole, 2 thinly sliced)
6 baby turnips (4 left whole, 2 thinly sliced)
8-10 small shiitake mushrooms
2 spring onions, white parts only, thinly sliced
kosher salt and freshly ground black pepper, to taste
for the oysters:
2 tablespoons unsalted butter
2 tablespoons white wine
5 oysters, shucked, liquid saved
kosher salt and freshly ground black pepper, to taste
for the salad:
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon finely chopped tarragon
kosher salt and freshly ground black pepper, to taste
1 cup mixed baby lettuces
¼ cup mixed herbs, such as tarragon, thyme, fennel fronds
edible flowers
Directions
- Cook the egg: Heat the butter in a 12-inch cast iron skillet over medium. Add the egg and cook, covered and occasionally loosening it up around the edges until the whites are set, about 20 minutes. Season with salt and pepper and keep warm.
- Cook the radishes and mushrooms: Heat the butter in a small saucepan over medium. Add the wine and the whole radishes and turnips and cook until the vegetables are slightly soft, about 5 minutes. Add in the mushrooms and spring onions and cook 3 minutes longer. Season with salt and pepper and keep warm.
- Prepare the oysters: Melt butter in a small saucepan over medium. Add the wine and the reserved oyster juices and oysters. Cook until the oysters begin to plump, about 2 minutes. Transfer oysters to a plate and keep warm. Reduce the oyster sauce by half, about 2 to 3 minutes.
- Prepare the salad: In a small bowl, whisk together the oil, vinegar, and Dijon until emulsified. Add the tarragon and season with salt and pepper. Lightly toss the lettuces and herbs in the dressing.
- To serve: Top the fried egg with the radishes and mushrooms, the oysters, and the salad. Finish with the radish and turnip slices and edible flowers. Drizzle with some of the oyster sauce and serve immediately.
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