with caviar, greenhouse flowers and herbs
Serves 6 to 12
Caviar service is often accompanied by snipped chives, mounds of minced shallots and boiled egg yolks, and egg whites. For this dish, I wanted to have some fun and bring the whole egg and garden favourites to the party instead. Working so closely with the gardening team and farmers in our area has introduced me to many new ingredients and interesting characters that inspire new ideas and playful creations. It was through our relationship with farmer Murray, for example, that I learned young adolescent chicks lay eggs, too. Pee wee eggs, they’re called. You don’t usually see them at the market or in the grocery store, but every once in a while we get them at Langdon Hall. They are the perfect size for a canapé or fun modern twist on caviar service. Here we use heritage hen pee wee eggs from Murray’s farm in a playful nod to the devilled egg, alongside Canadian caviar and the ever-changing beautiful garden garnishes harvested from the Langdon Hall greenhouse.
AÏOLI (makes extra)
• 2 large egg yolks
• 1 garlic clove, finely minced or grated with a microplane
• 1/2 teaspoon fresh lemon juice
• 1 teaspoon white wine vinegar
• 1 teaspoon Dijon mustard
• 1 cup vegetable oil
• 1/2 teaspoon olive oil
• 1 teaspoon kosher salt
DEVILLED EGGS
• 6 peewee eggs or regular eggs, simmered for 10 minutes, cooled, and peeled
• 2 tablespoons aïoli
• 1 teaspoon Dijon mustard
• 1 teaspoon kosher salt
GARNISHES (any or all)
• Shisho leaves
• Basil leaves
• Chervil leaves and flowers
• Bachelor’s button petals
• Nasturtium leaves and flowers
• Dill leaves and flowers
• Fennel fronds
• Marigold leaves and flowers
Canadian sturgeon caviar, for serving
FOR THE AÏOLI
In a medium bowl, whisk the egg yolks with the garlic, lemon juice, white wine vinegar, and mustard to mix well. While whisking, add the vegetable oil in a thin stream, followed by the olive oil, whisking continuously to emulsify. The aïoli will thicken to the texture of a silky mayonnaise. If it becomes too thick, thin it with a few drops of room-temperature water. Stir in the salt. Transfer the aïoli to a covered container and refrigerate for up to 5 days.
FOR THE DEVILLED EGGS
With a sharp knife, cut a thin slice from the top and bottom of each egg so they will sit upright once halved. Evenly slice the eggs in half crosswise. Remove the yolks and reserve for the filling. The egg white should have a cup shape. Rinse the egg whites in water to clean out any remaining yolk and dry them on paper towel.
In a food processor, purée the reserved egg yolks with the aïoli and mustard until you have a smooth, creamy texture without lumps. If there are lumps, pass the mixture through a fine-mesh sieve. Season with salt.
TO SERVE
Using a teaspoon or a piping bag fitted with a plain tip, fill each egg white cup with the yolk mixture. Garnish the top with soft herbs and edible flowers. To finish, place a generous spoonful of Canadian sturgeon caviar on the side.
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