Though there are several steps involved, this rewarding gluten free scotch eggs recipe by famed chef Michael Chiarello proves that fancy-restaurant food is easier to make than you think. It’s also a sure thing for impressive, stress-free entertaining, provided you prepare the asparagus, crema, and prosciutto bits in advance. (You can reheat cooked asparagus on a rimmed sheet pan with 4 tablespoons of its poaching water in a 350°F oven.)
Gluten-Free Crispy Soft-Boiled Eggs and Olive Oil– Poached Asparagus with Cambozola Crema
- 3/4 cup plus 1 tablespoon extra-virgin olive oil
- 5 ounces prosciutto, ground or finely chopped
- Kosher salt
- 1 teaspoon baking soda
- 8 eggs
- 24 asparagus spears, bottoms trimmed
- 1/2 cup rice flour or gluten-free flour of choice
- 1 cup gluten-free breadcrumbs
- Canola or vegetable oil, for frying
- 1 recipe Cambozola Crema (below), warmed
Warm the 1 tablespoon olive oil in a small sauté pan, add the prosciutto, and cook, stirring often, over low heat until crispy. Remove the prosciutto bits with a slotted spoon and spread them on a paper towel–lined plate.
Bring a medium pot of water with 1 tablespoon salt to a rolling boil. Add the baking soda, then add 6 of the eggs. Boil for 4 minutes, 45 seconds, then transfer the eggs to an ice-water bath. Chill completely, about 10 minutes. Gently peel the eggs and reserve.
In a large sauté pan, bring the 3/4 cup olive oil, 3/4 cup water, and 1 teaspoon salt to a boil, then lower the heat so the poaching liquid simmers. Working in batches, add the asparagus in a single layer so it’s barely submerged in the liquid. Poach at a simmer until the asparagus is just tender, 3 to 5 minutes. Transfer to a baking sheet in a single layer.
Put the flour in a small bowl. In another small bowl, beat the remaining 2 eggs. Put the breadcrumbs in a third small bowl. One at a time, gently roll the reserved soft-boiled eggs in the flour to coat, then dip in the egg, letting the excess drip off, and then in the breadcrumbs.
In a small pot, pour 3 inches of canola oil and heat to 375°F on a candy thermometer. Carefully adding 2 of the breadcrumb-coated eggs at a time, fry until golden brown, about 1 minute. Transfer to a paper towel–lined plate.
To serve, arrange the asparagus on a platter. Top with the crispy eggs. Spoon the crema around the spears, then garnish with a generous sprinkling of salt and prosciutto bits.
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon minced garlic
- 1 sprig thyme, leaves minced and stem discarded
- 1-1/2 cups heavy cream
- 1-1/2 ounces gluten-free Cambazola cheese, chopped
Heat the oil in a small saucepan over medium heat. Add the garlic and cook until fragrant but not browned, about 30 seconds. Add the thyme and cream and reduce by about one-third to the consistency of a thick Alfredo sauce, 8 to 10 minutes. Whisk in the cheese until fully combined and serve.
Photography Aubrie Pick