EGGS - Coddled Eggs With Chanterelles and Crab

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Coddled Eggs With Chanterelles and Crab WSJ Total Time: 30 minutes Serves: 4-8
5 tablespoons	diced onion
4 tablespoons	butter
½ cup	cooked Carolina Gold rice
1½ cups	heavy cream
	Kosher salt
½ cup	finely grated Parmesan
8	eggs
½ cup	roughly torn bread
4 tablespoons	olive oil
½ pound	chanterelle mushrooms, quartered
½ pound	crab meat, (optional)
Finely grated zest and juice of ½ Meyer lemon
½ tablespoon	minced parsley
6 cups	chicory leaves

1. Preheat oven to 425 degrees. Bring a pot of water to a boil over high heat. Meanwhile, in a medium sauté pan over medium-high heat, sauté onions in 2 tablespoons butter until translucent, about 5 minutes. Add rice and cream, and season with salt. Cook until cream thickens slightly, about 3 minutes. Transfer to a blender and purée until smooth. Season with Parmesan and salt.

2. Place 8 ramekins in a roasting pan. Ladle about 2 tablespoons puréed rice mixture into each ramekin, then crack an egg over each. Pour boiling water into pan so it comes halfway up ramekins’ sides. Transfer to oven and bake until egg whites just set, about 10 minutes.

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3. Meanwhile, set a large sauté pan over medium-high heat. Swirl in 2 tablespoons olive oil. Once hot, add bread and sauté until golden brown all over, about 4 minutes. Transfer fried croutons to a paper towel-lined plate. Pour off excess oil from pan and wipe clean. Return pan to heat and add remaining butter. Once butter foams, add mushrooms and sauté until browned and tender, about 5 minutes. Add crab, if using, and sauté until warmed through, 1 minute more. Season with lemon juice to taste, parsley and salt.

4. Toss salad with remaining oil, a squeeze of lemon juice, lemon zest and a pinch of salt. Top baked eggs with crab-mushroom mixture and croutons. Serve with salad alongside.

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