Poached Eggs with Oyster Mushrooms, Sugar Snap Peas and Hazelnuts

17. September 2005 Vegetables + Salads 0

Adapted from The Tasting Room, New York City

2 pints of oyster mushrooms
1 cup sugar snap peas, destringed
1 tbsp distilled white vinegar
4 large eggs
chicken stock
1 tbsp butter
1/3 cup crushed hazelnuts
2 tbsp chives, minced
salt and pepper

1. Clean mushrooms, using your fingers to brush away dirt and remove woody parts. Break into bite-size pieces. Set aside.
2. Place a small pot of salted water over high heat. When water boils, add peas and cook until tender, 3 to 4 minutes. Drain into a colander and rinse with cold water.
3. Place a sauté pan over medium-high heat, add mushrooms and stir until their color deepens and aroma intensifies, about two minutes. Sprinkle with a pinch of salt, remove from heat and continue stirring. After a minute, mushrooms should release some liquid; if not, add a tablespoon or two of the stock. Return pan to heat, add butter and peas and stir until hot, about 2 minutes. Shut off heat and divide among four plates.
4. Fill a deep skillet with a few inches of water, add vinegar and salt and place over high heat. Crack eggs into small, separate cups. When water boils, reduce heat to a low simmer and carefully pour in eggs one at a time. Cook until whites are firmly set. Strain eggs with a slotted spoon and transfer each to a plate atop mushrooms. Sprinkle with hazelnuts, chives and freshly ground black pepper. Serve immediately.