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N’duja and Eggs

01/30/2015

House made N’duja is usually served on top of a crostini, but at Lucia, in Dallas, TX, Chef David Uygur serves his N’duja with soft scrambled eggs on toast. Chef Uygar’s N’duja is made with a mild blend of chili powder with orange zest, garlic and red wine mixed with a 50/50 mixture of pork and lean fat.

Uygar puts everything in a quarter sheet pan, smokes it, ferments it for 24 hours and pasteurizes it in vacuum bags. The spicy, meaty schmear is spread over housemade bread and topped with super-silky eggs soft-scrambled in cream, butter, lemon juice and salt, all topped with a colorful sprinkling of chives.

Click here to read the full article from Plate Magazine.

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