Scrambled Eggs (Serves 8)
Ingredients:

• 32 whole organic eggs
• 3 tbsp crème fraîche
• 3 tbsp chopped chives
• Fleur de sel
• Black pepper

Procedure:

1. Whisk eggs in bowl.
2. Place bowl over pot with boiling water, acting as a double boiler.
3. Continue whisking eggs, and cook to desired doneness.
4. Finish with crème fraîche and chives, season to taste with fleur de sel and pepper.

Mushrooms
Ingredients:

• 1 pound morel mushrooms, cleaned and quartered
• 1 whole shallot, minced
• 2 tbsp butter
• Salt
• Black pepper
  

Procedure:

1. Clean mushrooms thoroughly in water, drain.
2. Cut morels into ½ or ¼’s depending on size of mushroom.
3. Sweat shallots in butter, add mushrooms and sauté for couple minutes.
4. Season to taste with salt and pepper.

Asparagus
Ingredients:

• 32 whole green asparagus
• 4 tbsp butter
• 8 sprig thyme
• Salt

Procedure:

1. Peel asparagus.
2. Place 4 pieces of each on aluminum foil like baked potatoes.
3. Place ½ tablespoon butter on top of each and sprinkle with salt.
4. Add sprig of thyme and wrap individually.
5. Bake in the oven at 400°F until tender, about 30 minutes.

Additional Ingredients

• 8 slices toasted brioche

To finish dish, remove asparagus from the foil and place on plates. Scoop the scrambled eggs on the side and garnish with sautéed morels. Serve with toasted brioche on the side.

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As a child growing up in Switzerland, Daniel Humm’s parents had always hoped that their son might follow in the footsteps of his father and become an architect. Instead, young Daniel took his inherited sense of structure and design and applied it to his true passion: cooking.

In 2003 Daniel moved to the United States and settled in San Francisco as Executive Chef at Campton Place. He quickly garnered attention for his innovative interpretation of contemporary French cuisine, with accolades such as Four Stars and 2004 Rising Star Chef from the San Francisco Chronicle, James Beard Foundation nominee for Rising Star Chef in both 2004 and 2005, and inclusion on the Best New Chefs 2005 list by Food & Wine.

In 2006, Daniel became Executive Chef at Eleven Madison Park in New York City, part of Danny Meyer’s Union Square Hospitality Group. Executive Chef Daniel Humm takes a modern approach to classic flavor combinations, creating sophisticated dishes that emphasize purity, simplicity, and seasonal flavors and ingredients. Off to a great start, in his first year at the restaurant, Daniel led Eleven Madison Park to receive its first Three Star review from The New York Times in January 2007.

Visit Executive Chef Daniel Humm on the web @ elevenmadisonpark.com.

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