Servings: 12
Chef Paul Sletten
Abreo
Rockford, IL
Ingredients and Directions
Directions
For the chicken skin, take chicken skins and lay flat on parchment paper and bake in the oven at 300° F until dry and crisp. Set aside a few pieces of crisp skin for plate garnish.
Toast and dry premade waffle.
Combine chicken skin, waffle, salt and pepper and crush until they resemble breadcrumbs. Coat each egg with this mixture.
To assemble, skewer egg and place atop waffle. Serve with pieces of crisp skin, maple syrup drizzle and chile-maple aioli (recipe follows).
Ingredients
- 12 large eggs, hard-boiled, peeled
- 12 lollipop sticks
- 2 oz. (1/2 cup) waffle, toasted and dried
- 2 oz. (1/2 cup) chicken skins, crisp
- 12 mini waffles, toasted
- 8 oz. (1 cup) chile-maple aioli
- Salt and pepper, to taste
- Maple syrup for plating
- Chile-maple aioli
Directions
Combine all ingredients and mix well.
Ingredients
- 6 oz. (3/4 cup) mayonnaise
- 1/2 tsp. red pepper flakes
- 2 oz. (1/4 cup) maple syrup
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.