Spring Morel & Meyer Lemon Socca with Sunny Eggs

Instructions

1. 1

   In a mixing bowl, aggressively whisk together 1 cup chickpea flour, 1 cup warm water, 1 tbsp extra-virgin olive oil, and 1/2 tsp kosher salt. Let it sit on the counter to hydrate. Socca batter loves a little nap to develop a tender crumb.

   5 min

   Tip: You can do this up to 12 hours in advance and leave it in the fridge overnight.

2. 2

   Place a 10-inch cast iron skillet into your oven and preheat the oven to 450°F (230°C). We want the pan screaming hot before the batter hits it, which guarantees those beautiful, lacy, crispy edges.

   10 min

3. 3

   While the oven works, prep your produce. Carefully wipe 1/2 lb fresh morel mushrooms with a damp pastry brush—please never soak them, they're like little sponges! Slice them in half lengthwise. Finely dice 1 large shallot.

   10 min

   Tip: If your morels are particularly large, you can quarter them. The goal is bite-sized pieces that will cook evenly.

4. 4

   Once the oven is at temperature, carefully pull the hot skillet out. Swirl in the remaining 2 tbsp extra-virgin olive oil—it should shimmer and almost smoke immediately. Pour in the rested socca batter and carefully return the skillet to the oven. Bake until the center is set and the edges pull away and look deeply golden.

   12 min

   Tip: Keep an eye on it during the last few minutes; socca can go from golden to burnt quickly in a hot oven.

5. 5

   Now for the magic technique: the gentle sauté. Place a separate skillet over medium-low heat. Melt 3 tbsp unsalted butter until it barely foams. Add the diced shallots and 2 sprigs fresh thyme. We are coaxing out the sweetness without taking on any color. After 3 minutes, fold in the prepared morels. Sauté gently for 5 minutes until they soften and surrender their earthy perfume. Pour in 1/4 cup dry white wine and simmer gently until the liquid reduces to a lush glaze. Season with the remaining 1/2 tsp kosher salt and remove from heat.

   10 min

   Tip: Resist the urge to turn up the heat! A gentle sauté respects the delicate structure of the morel and creates a richer, silkier pan sauce.

6. 6

   In a small nonstick pan over medium heat, fry 2 large eggs sunny-side up (or however you prefer them) in a tiny splash of oil or dab of butter. I like crispy edges with a perfectly runny yolk to sauce the socca.

   4 min

7. 7

   Slide the hot, crispy socca out of the cast iron pan onto a wooden serving board. Spoon those glorious, butter-bathed morels right over the center, discarding the thyme sprigs. Top with the sunny-side-up eggs. Grate the zest of 1 Meyer lemon over the whole affair and shower with 2 tbsp fresh tarragon and chives. Cut into rustic wedges and serve immediately.

   2 min

   Tip: The Meyer lemon zest is the California secret here—it cuts through the richness of the butter and egg yolk instantly.