We served this at the last OCH Art Market, and it was a big hit as a surprising arrangement of all local ingredients that was both colorful and delicious.
Ingredients: egg, new potatoes, Creole cream cheese, blueberries, pecan oil, scallions, rosemary, salt and pepper
1. To make the blueberry caviar, mix fresh blueberries with finely chopped fresh rosemary and a pinch of salt. Blend to create a consistent texture. The rosemary flavor should be strong but should not overpower the blueberry. If you have any left over, you can use it for salad dressings and marinades.
2. Place potatoes in a small pot with water to cover. Boil for about ten minutes, or until the potatoes are cooked. Be careful not to overcook because you do not want the potatoes to fall apart when you cut them.
3. Slice the potatoes into 1/4 inch thick coins, and lay flat on a plate.
4. Beat eggs, and fry a little bit at a time to create thin silver-dollar sized pieces of egg, thin and on medium high heat so that the eggs cook through in a few seconds. Cut to fit nicely over the potato slices.
5. Spoon a teaspoon of cream cheese, or substitute something mild and creamy like coconut milk, onto the egg and potato assembly, and top off with a spoonful of blueberry caviar.
6. Finish with a drizzle of pecan oil, a sprinkling of thinly sliced scallions, and salt and pepper to taste.