Yes, I know. Now, lets sit right back down and get on with business. You need to make these.
Crispy parmesan eggs are a joy and they are so easy. Can-make-with-a-hangover easy. Will bring a rainbow to your breakfast table joyful. Rich deep crisp parmesan, and an egg on top. Now, finish that with some wild garlic pesto and take it to the next level. Have a seat and congratulate yourself before you inevitably make another one.
Wild garlic pesto is a perfect fridge ingredient. So versatile, have it with pasta, on toast, your morning eggs. Spoon some on some tomatoes and add more parmesan before you roast them. Drizzle some on top of potatoes, or put a little in between layers of potato dauphinoise. If you are lucky you will have a free source which no doubt you keep secret. I managed to find some in Cardiff on the weekend near a friends house. Gorgeous tufts of wild garlic huddled in tight beside a stream. It is early in the season there and so most of the flowers had yet to breach their husky cocoon and the leaves were small and tender.
With wild garlic pesto, you can look to the traditional ligurian pesto and make a version similar to that. Parmesan, pine nuts, extra virgin olive oil and wild garlic. I like to make some changes. This time, I used hazelnuts instead of pine nuts, I love the flavour but almonds work very well here too. Instead of extra virgin olive oil, I use a cold pressed rapeseed oil. It feels more appropriate and works very well. Taste and adapt yours if you need to, some patches of wild garlic are more pungent than others. I don’t blanch the leaves as I want the full blind force of the wild garlic.
The parmesan eggs are very straight forward, you just need to make sure you are using a non stick pan or a well seasoned cast iron one. I like to start mine in bacon or guanciale fat, why stop with parmesan underneath, but you can use an oil of your choice too. Extra virgin olive oil, rapeseed or groundnut are what I generally use.
- 1 egg, the best you can get, eggs are one thing it is worth buying the best of
- 3 tbsp finely grated parmesan
- 1 tbsp oil of your choice or bacon / guanciale fat
- 1 tbsp wild garlic pesto (see below)
- sea salt
- optional: wild garlic flowers for garnish
- 50g wild garlic leaves, washed and tried on towel
- 75g fine grated parmesan
- 75g hazelnuts, coarsely chopped
- 150ml rapeseed oil
- sea salt, to taste
Put the wild garlic, parmesan, hazelnuts and a tablespoon of the oil in your food processor or blender. Pulse or blend intermittently in short bursts, adding the rest of the oil bit by bit. Season to taste with wild garlic.
Put the oil or bacon fat in a non stick or well seasoned pan. Add the parmesan then crack the egg on top and sprinkle some sea salt on top. Cook until it is at your liking (for me: a set white and very runny yolk).
Serve immediately with the wild garlic pesto drizzled on top, and some toast for dipping in that yolk.