Chef Hugh Acheson, Empire State South, Five & Ten, The National, Athens, GA, Georgia, Atlanta, Recipes, Egg In A Hole, Brussels Sprouts, Shaved Gruyere, Crisp Brussels Sprout LeavesButter, Cider Vinegar, Cave Aged Gruyere, Butter, Olive Oil
Empire State South
999 Peachtree Street
Atlanta, GA 30309
T: 404.541.1105
Website:
Hours:
Mon -Fri: 7am - 10am / 11am - 3pm
Sun - Thu: 5:30pm - 10pm
Fri - Sat: 5:30pm - 11pm
Sat - Sun: 10:30am - 3pm
Five & Ten
1653 South Lumpkin Street
Athens, GA 30606
T: 706.546.7300
Website:
Hours:
Sun - Thu: 5:30pm - 10pm
Fri - Sat: 5:30pm - 11pm
Sun: 10:30am - 2:30pm
The National
232 W Hancock Avenue
Athens, GA 30601
T: 706.549.3450
Website:
Hours:
Mon - Sat: 11:30 am - 3pm
Mon - Thu: 5pm - 10pm
Fri - Sat: 5pm - until
Sun: 5pm - 10pm
What
Recipe for Egg in a Hole with Crisp Brussels Sprout Leaves and Shaved Gruyere from chef Hugh Acheson of Empire State South in Atlanta, GA as well as Five & Ten and The National restaurants in Athens, GA.
Egg In A Hole, Brussels Sprouts & Shaved Gruyere
Recipe courtesy of chef Hugh Acheson
Yield
2 servings
Ingredients
- 2 ½ inch thick slices of good white bread
- 1 teaspoon unsalted butter
- ¼ teaspoon kosher salt
- 1 cup crisp Brussels sprout leaves (see recipe below)
- ¼ cup shaved caved aged gruyere
- ½ teaspoon of cider vinegar
- 1 teaspoon extra virgin olive oil
Directions
1) Place two ½ inch thick slices of good white bread on a cutting board.
2) Take a round, 3-inch cookie cutter and cut the center out of each piece of bread, keeping the center cuts.
3) Place one teaspoon of unsalted butter in a large skillet and place over medium heat.
4) When the butter is melted add the bread bases and the round cuts to the pan and then crack one egg into each hole.
5) Season the eggs evenly with the salt.
6) Cook for three minutes until the bread is toasted and the egg is set.
7) Turn over and cook for on and a half more minutes, longer if you like your egg yolk firm.
8) Remove from pan to two plates, one egg in the hole on each.
9) Remove the bread rounds as well and set them aside.
10) They will garnish your plate.
11) In a small bowl add one cup of crisp Brussels sprouts, the shaved cave aged gruyere (shaved with a peeler), the cider vinegar and the olive oil.
12) Toss well and arrange over the egg in the holes.
13) Garnish with the toasted bread round that you cut out of the center of the bread.
Chef Hugh Acheson | Recipes
February 2, 2012
Share
Crisp Brussels Sprout Leaves
Recipe courtesy of chef Hugh Acheson
Great snack food or you can use them in other recipes!
Yield
Serves 4 as a snack or element in other dishes.
Ingredients
- 12 Brussels sprouts
- 1 tablespoon extra virgin olive oil
- ¼ teaspoon kosher salt
Directions
1) Preheat your oven to 400 degrees F.
2) Core the Brussels sprouts with a sharp paring knife.
3) Separate the leaves and place them in a bowl.
4) Add of extra-virgin olive oil and the kosher salt.
5) Toss well and spread on two large baking sheet pans.
6) The key is to give them a lot of space between each leaf so they don’t stem, they brown and caramelize. Trust me.
7) Roast for ten minutes until the leaves are crisp.
8) If you have a convection oven that’s fine but it will take a lot less time, like 6 minutes.
9) Let them sit for ten minutes out of the oven before using.
Photo Credits: Rinne Allen | Rinne Allen | Sarah Dorio
Who
Chef Hugh Acheson is a partner in the restaurants 5 & 10 and The National in Athens, and Empire State South in Atlanta.
Why
Canadian-born / Southern-transplant chef Acheson trained in French cuisine and now combines European and Southern flavors for his three restaurants.
Cookbooks
- A New Turn in the South: Southern Flavors Reinvented for your Kitchen [Buy It]
Recommendations
Hugh Acheson’s recommendations for where to eat, drink and shop in Atlanta, Athens, New York and Los Angeles.
Empire State South - Atlanta, GA | Five & Ten and The National - Athens, GA
