In the kitchen at Restaurant Iris a year ago, I watched Chef Kelly English prepare his dish "Midnight Snack" for a photo shoot. It's made with toasted brioche, a poached egg, and sautéed shrimp that are tossed in his signature remoulade sauce. I told him then and there that I was going to make a vegetarian version of that dish. I did -- and it was awesome. Then recently Kelly kindly sent me the recipe for his remoulade sauce. (Can you believe it? I thought that kind of thing would be top secret.) I made the dish again with his recipe, and it was quite a revelation. The sauce made it, so much so that we had no choice but to enjoy two full servings each!
1 tablespoon iodized salt
1/4 cup vinegar
4 large eggs
1 tablespoon unsalted butter4 1-inch thick slices of brioche bread
1 tablespoon canola oil
1 1/2 cups quartered artichoke hearts (prepare your own or use 1 can Whole Foods 365 Artichoke Hearts Packed in Water)
2 1/2 cups quartered mushrooms (10 ounces)
Chef Kelly English's Remoulade Sauce (recipe follows)
4 sprigs fresh dill to garnish
Maldon sea salt and cracked black pepper (to taste)
In a large pan over medium heat, bring an inch and a half of water to a simmer. Add the salt and vinegar to the water and return it to a simmer. Poach 4 eggs at a time by slowly cracking the egg into the simmering water and allowing it to cook for 4 to 5 minutes or until the white is set. Remove egg from the water and set aside on a paper towel until ready to serve. Discard cooking water.
Spread butter onto the slices of brioche. Using the same pan as you did for the eggs, toast the slices of brioche over medium heat just as you would a grilled cheese. Once the bread has achieved a light brown color, remove it from the pan and set aside.
Again using the same pan, crank the heat up to high. Add half the canola oil to the pan. Once the oil starts smoking, add the mushrooms and cook for 3 minutes. Remove them from the pan and set aside. Add the remaining canola oil to the pan along with the artichoke hearts. Cook for 3 minutes or until the edges turn golden brown. Turn the heat off. Add the mushrooms back to the pan along with Chef Kelly English's Remoulade Sauce. Toss to coat.
Divide the mushrooms and artichoke mixture among the toasted brioche slices, top with a poached egg, and garnish with fresh dill, cracked black pepper, and Maldon sea salt to taste.
Makes 4 servings.
Chef Kelly English's Remoulade Sauce
1/3 cup mayonnaise
1/4 cup Creole mustard (like Zatarain's)
juice of 1/2 a lemon
1 teaspoon sherry vinegar
1/2 teaspoon celery salt
1/4 teaspoon sugar
1/2 teaspoon sweet paprika
1/4 teaspoon onion powder
1/8 teaspoon granulated garlic2 teaspoons prepared horseradish
1 teaspoons chopped chives
In a large bowl mix the mayonnaise, mustard, lemon juice, vinegar, celery salt, sugar, paprika, onion powder, granulated garlic, horseradish, and chives together until well incorporated. Keep in a food storage container in the refrigerator.