You have to break a few eggs to make a mollet

Excuse me, please, while I let out a scream.

Urgggggggggggggh!

OK, that's better. Why the scream?
Well, I was attempting to make soft boiled eggs for my Scotch Egg recipe. I guess I did not follow my own advice on how to cook them perfectly, shell them successfully and wrap them deliciously because I ended up with half cooked eggs, broken and runny. Remember, this is an Italian kitchen and I don't throw any good food away. So, what to do with these eggs?



I made a scallion potato pancake, laid the eggs on top, smothered them with a cheese sauce and broiled until browned on top.



I just happened to have a nice slab of ham that I cut and used as a "wall" to keep the yolks corralled. It's not pretty but it's really, really good.

As you know...some of the best dishes were mistakes.

Scallion Potato Pancake
* 1 medium Yukon Gold potato, shredded
* 1 scallion, sliced
* Season All salt
* Black pepper

1. Heat a cast iron pan for 4 minutes. Add just enough canola oil to coat the bottom.
Mix scallions with shredded potato, place in pan and neaten the edges making a nice round pancake. Fry for 4 minutes on high heat, flip over and repeat.
Remove, season and set aside.

Cheese Sauce
* 1 tablespoon butter
* 1 tablespoon Flour
* 1/2 cup milk
* pinch of fresh nutmeg
* 2 tablespoons both Provola & Parmesan cheeses
* salt and pepper to taste

1. Melt butter in a small saucepan. Add flour, whisk until it bubbles, about 1 minute. Add milk and cheeses and continue to whisk until it melts and is smooth.
Remove from heat, add nutmeg and salt & pepper.

Soft Boiled Eggs
* 3 eggs, bottom poked with a push pin
* Boiling water
* 1 teaspoon vinegar or salt

1. Bring a small saucepan full of water to a boil. Add vinegar/salt and carefully lay the eggs in the saucepan. The vinegar/salt will stop any leakage of egg, so just let it simmer for 6 minutes. Drain and shake the eggs against the side of the pan to crack the shells. Add cold water and let the eggs sit till cool enough to handle.
2. Gently tap the shells with the back of a spoon to crack the eggs evenly around.
Under cold running water, remove the shells from the eggs and, if not serving immediately, refrigerate in a container.