How to Make the Whipped Green Eggs from Paprika


[See More Recipes: Pickled Watermelon Rind | Swordfish Tacos With Salsa Fresca]

Here’s a recipe for whipped green eggs, a brunch dish at Paprika in the East Village. For those dying to use up the basil and herbs in your pantry, this is a good fit. The eggs can be served with many different accompaniments but chef Egidio Donagrandi serves the eggs with fresh tomatoes over crispy polenta squares – an homage to his native Valtellina, the northernmost part of Italy.

Green Eggs with Polenta and Salsa Cruda
Chef Egidio Donagrandi, Paprika Restaurant
Serves: 6

For the polenta:
1 cup quick cooking polenta, medium grain
4 cups water
1 tablespoon salt
1/2 cup grated Grana Padano cheese
2 tablespoons olive oil

For the pesto:

1/3 cup extra virgin olive oil
1/2 bunch of basil
A handful of parsley leaves
2 ounces pine nuts
1/4 cup of grated Parmigiano Reggiano
Pinch of salt

For the tomato salsa cruda:
3 medium heirloom tomatoes, seeded
Handful of parsley, chopped
Small red onion, finely chopped
2 tablespoons extra virgin olive oil
Salt and pepper to taste

For the eggs:
8 large eggs
1 tablespoon olive oil

Polenta preparation:
Cook the polenta for 8 min. in 4 cups of salted water. When done, take off the heat and whisk in Grana Padano cheese.

Pour the polenta into a 10×16 inch sheet pan. Set aside for 7-8 minutes and finish cooling it off for an additional 15 minutes in refrigerator. When chilled, cut into 3.5-inch by 3.5-inch squares.

Heat 1 tablespoon oil in a 12 inch non-stick pan over medium heat and fry half of the polenta squares until golden and crisp, about 3 minutes per side. Set aside fried squares on a plate and repeat with the remaining oil and polenta.

Pesto preparation:
Pour olive oil into a blender and add all the remaining ingredients. Blend for a couple of minutes, until smooth. Transfer to a large bowl and set it aside.

Salsa cruda preparation:
Dice the tomatoes, add all the remaining ingredients. Mix them well and set aside.

Wisk the eggs and fold into the bowl with pesto. Scramble the eggs in a pan covered in olive oil over medium heat.

To plate, place a polenta square in a center of a plate, top with scrambled green eggs and the tomato salsa cruda.


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