Have you seen the book My Favorite Ingredients? I saw it mentioned a few times here and there, and then when I finally had a look at a copy of it, I had to bring it home. The book is by Skye Gyngell, and she is the head chef at London’s Petersham Nurseries Cafe. She describes her cooking as produce driven in that she takes inspiration from what is at its freshest and what flavors would complement that ingredient best. Her intention is to not interfere with the ingredients too much, to let them taste of themselves. That results in recipes that are very doable and very delicious when made with produce at the peak of its season. Each chapter in the book focuses on one ingredient, and it is shown in several different types of dishes. In the asparagus chapter, there’s a beautiful dish involving a tomato dressing and creme fraiche, one simply prepared with ginger and garlic, and a gratin of white asparagus. I’m really looking forward to cherry season, because the chapter about cherries has a cherry cordial and brandied cherries I want to try. There are chapters for tomatoes, nuts, fish and shellfish, vinegar, apples, cheese, and more. I currently have six pages marked, and those are just the recipes with ingredients that are in season right now. The dish you see here today is from the garlic chapter, and I had locally-grown garlic to use from my CSA. It was minced and then mixed with yogurt to make a tangy, flavorful sauce for a spicy, fried egg.
First, the yogurt was mixed with the minced garlic and salt and pepper, and that was left to sit so the flavors could mingle a bit. Next, butter was browned with a few sage leaves in it, and I used leaves from my new sage plants in my garden. When I read this recipe with browned butter with sage and garlic yogurt, I knew this was going to be good. The browned butter was used to fry the eggs, I used some beauties from a local farm, and sliced red chiles were added as well. To serve, a dollop of garlic yogurt was placed on the plate, the egg and some chile slices were added, and that was topped with the sage leaves and a little drizzle of brown butter.
This couldn’t have been simpler, and the flavors couldn’t have been more right. Rich, nutty, brown butter with earthy, herby sage and cool, savory, garlicky yogurt all to accompany a nicely fried egg with a hint of chile heat was, well, a pretty good breakfast to say the least. I’ll probably be mentioning this book a lot, and since I’m eyeing the crab cakes with corn puree and chili oil as I type this, that just might appear next.