Here’s another interesting recipe I found at http://www.homebrewtalk.com that calls for hop shoots. I’m not sure if it sounds good or not?!
Hoppy Poached Eggs
Makes 4 Servings
8 oz. hop shoots
1 tsp. lemon juice
2 tbsp. butter
Salt and pepper to taste
Wash the hop shoots and place in a 2-quart saucepan, filled with salted, boiling
water. Add lemon juice and cook until tender, about 10 minutes. Run hop shoots
briefly under cold water to halt the cooking process. Place hop shoots in a warmed
serving dish and dot with butter. Place water in egg poacher and bring to a boil.
Add eggs and cook for about 5-6 minutes or to taste. Place poached eggs on top of
hop shoots. Serve with toast.