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Baked Hen's Egg with Crushed Celeriac, Truffle and Croutons Recipe

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This recipe for Baked Hen's Egg with Crushed Celeriac, Truffle and Croutons is from Wasserstrom Associates "Best of the Best" Cookbook III, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 celeriac
3 T. unsalted butter
white pepper
4 eggs
4 tsp. heavy cream
4 tsp. unsalted butter
1/2 c. vegetable oil
1 c. celery leaves
2 1/2 T. Madeira sauce
2 T. crouton
1 truffle
salt

Madeira Sauce
1 c. Madeira
2 T. minced shallots
1 tsp. minced thyme leaves
1 c. veal stock or beef stock
2 T. unsalted butter
Freshly ground black pepper
salt
Directions:
Directions:
Preheat the oven to 350°F.

Madeira Sauce:
In a saucepan, bring the Madeira, shallots, and thyme to a boil. Reduce the heat to a simmer and cook until only 1/3 cup remains. Add the stock; continue to reduce, over medium heat, until slightly thickened. Whisk in the butter. Season to taste with salt and pepper.

For the Celeriac Puree
Bring a pot of salted water to a simmer and then cook the celeriac until tender but not soggy, about 20 minutes. Drain well. Use a potato masher to crush the hot celeriac with 3 T. butter, a pinch of white pepper and salt to taste. Keep warm until needed. Place a generous spoonful of the celeriac into each serving dish, making a well in the center large enough to hold an egg. Add the egg and top each with a teaspoon of cream and butter. Place in the oven for approximately 8 minutes, or until the egg is cooked to your preference - the egg yolk should be runny enough to sauce the dish.

Meanwhile, heat the vegetable oil over medium heat to 350°F and 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.

 

 

 

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