I cooked the eggs in boiling water for exactly 5 minutes before dropping them into an ice water bath. This results in a fully cooked white with a completely uncooked runny yolk. After the eggs were chilled I made cracks all over them with the back of a heavy spoon and covered them in coffee. I made the coffee in a French press allowing it to steep for 24 hours. Before plating, the eggs are removed from the coffee and carefully peeled. I like to eat them cold but they can be placed in hot water for a couple of minutes to warm them up.
I made my own ham by salt curing the pork to draw out some of the moisture for a few days. I then smoked it over hickory wood for an hour and hung it in the fridge for a few days to dry it out a little more. I shaved it over the dish with a microplane before placing the egg on top.
I made the oil by cooking chili flakes and paprika in grape seed and then straining it through cheesecloth. While the oil was cooking I made a thick reduction of coffee with a bit of sugar. The oil and coffee were shaken together in a squeeze bottle. Since oil and water don't mix, the result is a bright red oil with dots of black coffee in it.
Under the egg I placed some black pepper crostini to add some crunch to the dish. And I used the pickled ramp for a shot of acidity and tang to cut a little of the richness of the yolk.
Pastured Hen Egg - Mountain View Poultry Farm
Pastured Pork - Stryker Farm
Coffee - Roasted by La Colombe