EMPIRE STATE SOUTH’S FARM EGG

4 tablespoons canola oil, divided

1 cup sliced shiitake mushrooms 4 tablespoons unsalted butter, divided

1 cup uncooked fresh corn kernels

1 cup diced speck or other dry aged ham 3 cups Crispy Rice (see recipe)

Juice of 1 lemon

Kosher salt, to taste

6 Coddled Eggs (see recipe)

2 cups warm Corn Puree (see recipe)

Sea salt and freshly ground black pepper, for

garnish

2 tablespoons thinly sliced chives, for garnish

In a large skillet, heat 2 tablespoons oil over medium-high heat. When oil is nearly smoking, add mushrooms and saute 4 minutes or until lightly crisp. Add 2 tablespoons butter and corn. Cook until mushrooms have released their liquid, the liquid has cooked off, and corn is cooked through, about 5 minutes. Remove from skillet and keep warm. Do not rinse skillet.

In the same skillet, heat remaining 2 tablespoons oil over medium-high heat. When oil is shimmering, add speck. Cook until the fat begins to render from the meat and the meat becomes lightly browned, about 2 minutes. Add the Crispy Rice to the skillet and cook until rice is hot and just beginning to turn light brown, 3 to 4 minutes. Stir frequently. Do not overcook. Add remaining 2 tablespoons butter and the mushroom-corn mixture. Add lemon juice and taste for seasoning. Stir to combine and when everything is evenly hot, remove skillet from heat.

Set out 6 bowls and divide Corn Puree between bowls. Divide rice mixture between bowls, forming a small mound. One at a time, crack coddled eggs into a small bowl. With a slotted spoon, carefully scoop each egg individually, gently shaking to remove the looser portion of the white. Then place an egg on each mound of rice. As you place the egg in the rice, push down gently with the spoon to create a well for the egg to sit in. Garnish the egg with sea salt, freshly cracked pepper and chives. When serving, instruct everyone to gently break the egg yolk and then stir the dish together so the corn puree, the egg and the rice are all combined.

Serves 6.

Per serving: 564 calories (percent of calories from fat, 46), 18 grams protein, 61 grams carbohydrates, 4 grams fiber, 29 grams total fat (8 grams saturated), 219 milligrams cholesterol, 712 milligrams sodium.