Sunnyside up egg, sauteed asparagus, prosciutto and melted gruyere cheese enveloped by a buckwheat crepe with a lemon tarragon hollandaise drizzle.
Ingredients
Crepe
- 1/2 Cup Buckwheat Flour
- 3/4 Cup Warm Water Additional as Needed
- 1/4 Teaspoon Salt
- 1 Large Egg Beaten
- 2 Tablespoons Oil For Coating Pan
Filling
- 1 Tablespoon Butter
- 1 Cup Chopped Asparagus
- Salt to Taste
- 4 Large Eggs
- 1 Cup Grated Gruyere Cheese
- 4 Slices Prosciutto Roughly Chopped
Lemon Tarragon Hollandaise
- 1/2 Cup Salted Butter
- 1 Sprig Tarragon
- 3 Large Egg Yolks
- 1 Tablespoon Lemon Juice
Instructions
- Make the crêpe by whisking the flour, water and salt together in a bowl. Refrigerate a minimum of 2 hours and up to 24 hours for flour to absorb water. Add the egg to the batter and whisk to incorporate. Add additional water as needed to adjust consistency and set aside.Preheat a sauté pan over moderate heat, melting the butter to coat the pan. Sauté the asparagus until cooked but still firm. Season with salt as needed. Remove from the pan and set aside for later use. Using a 10-inch cast iron pan, lightly coat the cooking surface of the pan with oil to prevent sticking. pour 1/4 of the batter into the preheated pan, tilting in a counterclockwise motion, coating the surface of the pan to form the circular shape of the crêpe. Crack 1 egg into the middle of each crêpe, followed by 1/4cup shredded gruyere. 1/4 of the asparagus and 1/4 of the chopped prosciutto, then fold the eggs of the crêpe up on 4 sides to enclose the filling. Continuecooking on low until egg is cooked to the desired temp. In a small saucepan heat butter and tarragon on low without boiling. Combine the egg yolks and lemon juice in a blender. Blend at medium speed for 30 seconds or until airy and lighter in color. Reduce blender speed to low and slowly pour heated butter (without tarragon) into blender to form a creamy hollandaise sauce. Drizzle hollandaise over prepared crêpe and serve.
