This is the dish I had made be4 on Instagram. Which is just sunny side up on a bed of crispy cheese.
This is the dish I cooked for that lunch event. I laid a small gruyere to sorta warn the guests of what's about to come.
Pls visit: https://www.fatdough.sg/single-post/2019/06/21/Ricotta for the homemade ricotta.
Pls visit: https://www.fatdough.sg/single-post/2019/09/12/Vegetable-Stock for homemade vegetable stock.
Pls visit: https://www.fatdough.sg/single-post/2018/07/25/Croque-Madame for more info about matcha salt.
Prepare the base.
In a skillet over medium heat, toast white peppercorns until aromatic.
Transfer into a mortar & pestle and grind until coarse powder forms. Set aside.
Transfer ricotta into a large bowl.
Burn up some wood chips and place them into a small bowl. I use charcoal.
Place that bowl together with the ricotta.
Cover and smoke the ricotta for about 15 to 20 mins.
*You can skip this step by using 1/2 TSP of liquid smoke into the ricotta.*
In a large bowl, add egg white and cream of tartar.
If you do not have cream of tartar, you can add a dash of fresh lemon juice.
Using a hand or stand mixer, whisk until stiff peaks form.
*You can check by turning the bowl over, if the egg white stays, it is ready.*
Set aside.
Warm cream in the skillet over medium heat until bubbles start to form along the edge.
*Do not bring it to a boil.*
Transfer the warm cream into a bowl.
Add in parmigiano.
Stir to combine well and the cheese has melted.
Set aside.
Using a hand or stand mixer, whip ricotta until light and fluffy.
Add in the cream mixture and continue whipping until fully incorporated.
Fold in the egg white in 1/3 portion at a time until fully incorporated..
Season generously with the toasted white pepper.
Taste and adjust seasonings with fleur de sel.
Prepare a steamer.
If your bowl is heat-proof, smoothen + level the surface with an offset spatula and place into the steamer.
If not, transfer into another heat proof bowl.
Steam on medium-low heat for 45 mins or until firms but still light.
Remove from steamer and set aside.
While the base is steaming, prepare the sauce.
In a skillet over medium heat, toast black peppercorns until aromatic.
Transfer into a mortar & pestle and grind until coarse powder forms. Set aside.
In the same skillet over medium heat, add vegetable stock and parmigiano.
Stir to combine well.
As soon as the cheese starts to melt, remove from heat and transfer into a blender.
Blitz until smooth.
Depending on the consistency you desire, you may add more vegetable stock while it is still blitzing.
Taste and adjust with seasonings with the ground black pepper.
*I did not add any salt as the stock and cheese is already too salty for my tastebuds.*
Transfer into a bowl and set aside.
*During the process, keep the vegetable stock warm or the cheese will seize.*
Prepare the crisp while the base is steaming.
Add the parmigiano into a skillet.
You can shape however you desire. Get artsy.
Turn the heat up to medium.
Cook until the fat has almost evaporate and bottom is golden brown.
Remove from heat and repeat the process for the remaining crisps.
You may need more cheese.
You should have 4 crisps.
Prepare the egg.
Preheat oven to 180 degree celsius or 350 fahrenheit.
Spoon the base onto 4 serving plates.
I am using a 4" ring to shape the base.
Create a small well in the middle.
Gently slide the egg yolks into each well.
I separate the yolk into a cup to make it easier to slide.
Wack into the oven and bake for 2 to 3 mins or until the egg yolk is slightly set depending on the consistency you desire.
Remove from oven.
Garnish the egg yolk with matcha salt, shichimi togarashi and nori flakes.
Lastly, stick the crisp into the base, up-standing.
Serve immediately.
