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.
Ingredients
Baked hen's egg
- 4 eggs
- 2 1/2 tbsp of Madeira sauce
- 4 tsp butter
- 4 tsp double cream
- 100ml of vegetable oil
- 1 handful of celery leaves
- 1 truffle
- 2 tbsp of croutons
- sea salt
- black pepper
Celeriac
- 1 celeriac , peeled and diced
- 75g of butter
- salt
- white pepper
Method
2
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
- 75g of butter
- white pepper
3
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
4
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
- 100ml of vegetable oil
- 1 handful of celery leaves
- sea salt
5
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
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Baked hen's egg with crushed celeriac, truffle and croutons
