Fiddleheads with Poached Eggs


I know Jess and I have talked a lot about Fiddleheads in the past few weeks, but really this is our only chance to do so, fiddlehead season is extremely short! I believe the entire season is 3-5 weeks long, blink and you’ll miss it.  So, as long as these little guys keep appearing in the share boxes, Jess and I will keep cooking them and sharing with all of you.  We hope you enjoy!

I had one of those mornings when I was up early…..for no reason at all, just couldn’t sleep.  So, whats better to do than cook?  It’s really nice to have a warm breakfast, especially on a weekday.  We usually have one big breakfast as a family on the weekends but with work, daycare, and making the school bus…..mornings during the week are usually quick and easy.  Given this “bonus” time I decided to make Fiddleheads in a lemon garlic sauce with poached eggs.  A treat!

I did a little bit of prep to get things going.  First I trimmed the ends of the Fiddleheads and got them soaking in some cold water for a few minutes.

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Next I put some water in a wide pan with a capful of vinegar (all I had was apple cider vinegar but that did the trick).

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Lastly I finely diced one clove of garlic.

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I drained the Fiddleheads and all of the little brown bits that soaked off and refilled with some fresh water. I needed them to cook for 5-6 minutes.  I put a little oil in a saucepan and got the minced garlic cooking but not browning.

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I then added about 2 Tablespoons of lemon juice and 2 Tablespoons of butter to the pan and whisked continuously until the butter had totally melted.  Below is a look at the finished sauce.

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By this time the vinegar water was just about to boil…

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So I cracked an egg into a small dish, this way I can dip the whole dish with the egg into the pan, a gentle way for the egg to enter the water, no yolks breaking here.

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I made add two eggs, the photo below was taken at about two minutes, I usually poach my eggs for about 4 minutes so the whites are cooked but the yolk remains that oozy goodness we are looking for.

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In these final minutes, toss the Fiddleheads into the sauce to coat completely and get them on a plate.  

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When the eggs are ready, place them on top and serve immediately.  It really was an awesome way to start my morning.  Enjoy!


About Sarah

Sarah is a trained chef and owner of Whisk Baked Goods. She lives in Chelmsford with her husband and two active boys. Sarah is passionate about food, loves eating local, and cooking gluten free foods.

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