Scrambled Eggs & Roasted Grapes
Jennifer created this dish for Top Chef ™ Season 23. Slow-cooked custardy soft scrambled eggs are spooned alongside grapes roasted in cabernet sauvignon, verjus, and brown butter, then finished with crisp brown-butter croutons. The wine-soaked fruit and silky eggs were among the most praised pairings of the Quickfire, helping the egg-led Blue Team flight take the win. It is an elegant study in contrast - warm and silky against jammy and crisp - that folds the wine pairing right into the plate.
- Time: 40 min
Source: Relaxed Recipes
Ingredients
- FOR THE BROWN BUTTER
- unsalted butter, good quality, cultured if possible
- FOR THE CABERNET-VERJUS ROASTED GRAPES
- brown butter, from above
- red seedless grapes, left whole, on the stem if you can
- cabernet sauvignon
- verjus, red or white
- granulated sugar, optional, to balance acidity
- flaky sea salt
- FOR THE BROWN-BUTTER CROUTONS
- country bread or brioche, cut into small 1/2-inch cubes
- fine sea salt
- FOR THE SOFT SCRAMBLED EGGS
- large eggs, as fresh as possible, room temperature
- unsalted butter, plain
- creme fraiche, optional, for a custardy finish
- fine sea salt, to taste, added at the end
- chives, finely sliced, optional garnish
- EQUIPMENT
- Small heavy saucepan
- Non-stick or well-seasoned skillet
- Non-stick saucepan or small heavy pot
- Silicone spatula or wooden spoon
- Fine-mesh sieve
- Slotted spoon