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Fricassee of Summer Vegetables with Poached Glynwood Farm Eggs

Serves 4


  • 3 tablespoons olive oil
  • 1each (per serving) shallot, small dice
  • 2 each chanterelle mushrooms, chopped
  • 2 each baby yellow carrots, peeled, blanched, cut into discs
  • 2 each baby orange carrots, peeled, blanched, cut into discs
  • 2 each baby red carrots, peeled, blanched, cut into discs
  • 2 each baby parsnips, peeled, blanched, cut into discs
  • 4 each patty pan squash, blanched whole cut into quarters
  • 5 fresh peas shelled and blanched
  • 2 each fava beans peeled, blanched
  • 2 each cherry heirloom tomatoes cut in half
  • 1 cup chicken stock
  • 2 tablespoons fines herbs, (parsley, chervil, chives, tarragon-chopped)
  • 1 teaspoon lemon juice
  • 1/4 pound pancetta, diced and rendered until crispy
  • 1 each lemon, zested
  • sea salt
  • fresh ground black pepper
  • 4 each Glynwood Farm eggs
  • 1/2 cup white vinegar
  • 1 teaspoon kosher salt


Substitute any seasonal fresh vegetables.

  1. Fill a pot with water and bring to a temperature of 142.5F.
  2. Add the vinegar.
  3. Add the eggs and cook for 45 minutes.
  4. Carefully crack the eggs open and place over the vegetables.
  5. Heat a large saute pan.
  6. Add the olive oil.
  7. Add the chanterelle mushrooms and saute until golden brown.
  8. Add the shallots, carrots, parsnips, squash, peas, fava beans and tomatoes.
  9. Lightly saute for one minute.
  10. Add the chicken stock and bring to a simmer.
  11. Add the fines herbs and lemon Juice.
  12. Add the pancetta and the lemon zest.
  13. Season with the salt and pepper.
  14. Place the poached eggs over the vegetables.

Hudson Valley Restaurant Week is back this April 8-21!