Spring Fiddlehead Salad with Poached Egg Serves 4

2 cups fiddleheads, blanched
4 radishes, thinly sliced
4 eggs, poached
pea shoots or your favourite sprouts or microgreens
salt and pepper to taste

Beurre Blanc

1 tablespoon shallots, finely diced
¼ cup white wine
1 tablespoon vinegar, white wine or apple cider
½ cup cold butter, cut into small cubes

In a small pot over medium-low heat, bring shallots, wine and vinegar to a simmer. Reduce liquid to approximately a tablespoon. Remove pot from heat. Slowly whisk pieces of butter into the pot until all butter is added and emulsified. Set aside.

Poached Eggs

Bring a large pot of water to a low simmer, with vinegar added (1 tablespoon of vinegar for every 4 cups of water). First crack each egg individually into a bowl. Pour the egg slowly into water and repeat for the others. Cook for 3-5 minutes, depending how well cooked you like your yolks. Remove the eggs using slotted spoon. Place on clean towel to remove excess water.

Assembly

Place ½ cup fiddleheads in a pile in the centre of each plate. Scatter thinly sliced radishes over top of fiddleheads. Season with salt and pepper. Place one warm poached egg over each pile of vegetables. Drizzle a spoonful or two of beurre blanc over the egg and around the plate (it’s rich, so go easy). Finish the plate with a few sprigs of pea shoots.