Baked hen's egg with crushed celeriac, truffle and croutons

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This tantalising dish pairs the complementary tastes and textures of buttery celeriac, soft egg yolk and crunchy croutons to make a fantastic starter. Serve in little saucers or ramekins. The truffle and Madeira sauce included are optional but will add extra depth to this majestic concoction from Luke Tipping.

First published in 2015
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Baked hen's egg



For the celeriac, bring a pot of salted water to a simmer and then cook the celeriac until tender but not soggy. Drain well
Use a potato masher to crush the hot celeriac with the butter, a pinch of white pepper and salt to taste. Keep warm until needed
Preheat the oven to 170°C/gas mark 3. Place a generous spoonful of the celeriac into each serving dish, make a well in the centre large enough to hold an egg. Add the egg and top each with a tsp of cream and butter. Place in the oven for approximately 8 minutes, or until the egg is cooked to your preference - the egg should be runny enough to sauce the dish
Meanwhile, heat the vegetable oil over a medium heat, and once sufficiently hot - around 180°C - fry the celery leaves until crisp. Drain well on kitchen towel and season with salt
To serve, top each egg with the crispy celery leaves, croutons, Madeira sauce and a slice of truffle. Season and serve immediately
  • 2 1/2 tbsp of Madeira sauce
  • 2 tbsp of croutons
  • 1 truffle
First published in 2015

Luke describes his style as ‘very natural, very seasonal and free flowing’

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