Coddled Farm Egg with Warm Bacon Vinaigrette and Asparagus

• 6 buttered 4 oz Mason jars with lids
  
• 6 Farm Eggs
  
• 2 Tbsp. butter
  
• 1 bunch of Asparagus sliced into rings
  

Bring a pot of water larger enough to fit the jars into to a simmer. Butter the bottom third of the mason jars with softened butter and crack 1 egg in each one. Place a lid on each one and place into the pot of water. Set a timer for 7 minutes. While the eggs are cooking simply sauté the asparagus coins in a pan with the bacon fat to just soften. Season with kosher salt and black pepper. Remove the eggs from the water bath and take the lids off. Divide the asparagus between the jars on top of the eggs and drizzle each with 1 tbsp. of bacon vinaigrette.

Warm Bacon Vinaigrette

• 2 tbl. minced shallots
  
• ¼ cup brown sugar
  
• ¼ cup Dijon mustard
  
• ½ cup bacon fat
  
• 1 cup olive oil
  
• ½ cup sherry vinegar
  
• 1 tsp. black pepper
  
• 1 ½ tsp. salt
  

Makes 2 cups

Sauté shallots in a small amount of fat until soft. Add remaining ingredients and heat until all is dissolved and combined.
Hold warm in Bain marie.

Josh Feathers
Corporate Chef of the Main House