California Huevos Recipe

Parboil the diced potatoes in salted boiling water for 6–8 minutes until just tender but not falling apart. Drain and let steam dry for 2 minutes.

Heat a large skillet over medium-high heat. Add vegetable oil and swirl to coat. Add the parboiled potatoes in a single layer and cook, turning occasionally, until golden and crisp on most sides, about 8–10 minutes.

Add the diced onion, minced garlic, smoked paprika, salt and pepper to the skillet. Sauté together until onions are soft and potatoes are fully crisp, 3–4 minutes more. Stir in chopped parsley, adjust seasoning to taste, and keep warm on low while you prepare the rest.

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment.

In a bowl, whisk together flour, baking powder, baking soda, sugar and salt until evenly combined.

Cut the cold cubed butter into the flour mixture using a pastry cutter or fork until the texture resembles coarse breadcrumbs with some pea-sized pieces of butter remaining.

Make a well in the center and pour in the cold buttermilk. Stir gently with a fork just until the dough comes together (do not overwork).

Turn the dough onto a lightly floured surface, fold once or twice to bring it together, pat to about 3/4" thickness and cut one 3" biscuit (or two small rounds). Place on the prepared sheet, brush the top lightly with a little buttermilk or melted butter if desired.

Bake for 12–15 minutes until risen and golden. Remove and keep warm.

Prepare asparagus: trim woody ends and cut spears into 1" pieces. Bring a small pot of salted water to a simmer, blanch asparagus for 1–2 minutes until bright green and just tender, then shock in ice water. Drain and pat dry.

In a small bowl, combine ricotta, lemon zest, lemon juice, 1 tablespoon melted butter, chopped chives, salt and pepper. Fold in the crab meat gently, taking care to keep lumps intact. Taste and adjust seasoning.

Poached Eggs (2 options)

Option A — Poach: Bring a deep skillet of water with 1 tbsp vinegar to a gentle simmer. Crack an egg into a small cup and gently slip into the water. Poach 3–4 minutes for runny yolk or 4–5 minutes for medium. Remove with a slotted spoon and drain on paper towel. Repeat for second egg. Option B — Sunny-side or over-easy: Heat 1 tsp olive oil in a nonstick pan over medium-low; crack eggs in and cook until whites set (for sunny-side) or flip and cook 20–30 seconds longer for over-easy.

To assemble the egg portion: split the baked biscuit in half and lightly butter each half. Spoon warm crab-ricotta mixture onto the bottom half, scatter blanched asparagus pieces over the ricotta, place the poached (or cooked) eggs on top, then season with a pinch of salt and pepper and extra chives.

Arrange home fries on the plate next to the assembled California Huevos. Place biscuit with the crab, ricotta, asparagus and eggs alongside.

Dot the eggs/biscuit with the remaining 1 tablespoon unsalted butter, drizzle a little olive oil over the home fries if desired, and garnish everything with extra chopped chives. Serve hot with optional hot sauce on the side.