Out of whimsical fancy and the fever of spring, we came up with this easy and elegant fiddleheads recipe that highlighted flavors of farm and season. Fresh pan-fried fiddleheads, ramps, and farm eggs. While not a finger food, it is still a pretty plate to have at a dinner party or even as a brunch item! There are not many measurements with this recipe as it was partially on the fly, so just adjust to your liking and people being served.
Hotcakes with Fiddleheads, Poached Eggs, and Ramp Cream
- Pan-fried Fiddleheads (recipe following)
- Ramp pesto (recipe following)
- 1 cup Greek yogurt, full or part fat
- Fresh farm eggs (1 per person)
- Salted butter
- Your favorite pancake mix, prepared
- Salt and pepper
Bring a large pot of salted water to a boil. Meanwhile, heat about a tablespoon of butter on medium-high heat in a heavy bottom pan large enough to hold three or four 3” hotcakes. If there is not enough melted butter to cover the bottom of the pan then feel free to add more. When the butter is frothing and beginning to turn golden brown, add about a ¼ cup of pancake mix to the pan for each hotcake; cook until golden brown on each side (about 2-3 min a side) and cooked through. Set aside and keep warm.
Poach the eggs in the boiling water. If you have never done this before there are some really great videos online that can show you. Of if you want to take my word for it, try this method: crack your egg in a heat proof dish, and using a large spoon create a whirlpool effect in the hot water. When you get the water spinning enough to get a good divot in the whirlpool carefully slip the egg into the middle of it and stop stirring. Allow the egg to cook for about 3 minutes, remove from the boiling water and drain on a paper towel. If you find your eggs still coming out lose, try adding some white vinegar (1/4cup vinegar/1 gallon water) to the boiling water.
Whisk in the ramp pesto into the Greek yogurt, starting with 1 tablespoon and then adding more to your preference. Season with salt and pepper to taste.
To assemble: Place a tablespoon of ramp mixture on a small plate and place one hotcake partially on top. Top the hotcake with about a quarter cup of pan-fried fiddleheads, one poached egg, and a very small dollop of ramp pesto. Serve immediately while still warm.
- 4 cups fresh chopped ramps, leaves and bulbs
- ¼ cup shaved pecorino romano cheese
- ¼ cup finely chopped roasted almonds
- Olive oil
- 1 lemon
- Salt and pepper
Pulse the first three ingredients in a food processor. A soup wand works well in a pinch. Zest half the lemon into the mixture, as well as the juice of half the lemon. Starting with ¼ cup, add the olive oil to the batch until the texture is smooth and the thickness is to your preference. I like to keep it somewhat thick so I can dilute it with olive oil when I need it or use it in cooking. Pour into half pint jars and seal via canning methods or store in your freezer if you are not going to use it within a week. Yum.
- 3 cups fresh fiddleheads, rinsed and trimmed
Bring a pot of salted water to a boil. Add the fiddleheads and blanch for about 30 seconds. Drain and dry on a clean dishtowel or paper towels. Meanwhile, heat a large cast iron pan or equivalent on medium high heat with a good amount of butter, about 2-3 tbsp, until golden and frothy. Add the fiddleheads to the pan and cook until crisp and browned on each side (generally). Transfer to a plate and season with salt. Munch as is with a dry rosé, like our Vermont Rosé, add to your favorite recipes for some spring flair!