DOUBLE TRUFFLED EGGS WITH PARMESAN AND PROSCIUTTO SOLDIERS
INGREDIENTS Serves 4
For the soldiers
- 2 thick slices Sourdough bread
- 2 tsp olive oil
- 40g Parmesan
- 4 slices Prosciutto
For the truffled eggs
- 15g unsalted butter
- 120ml double cream
- 40g Parmesan
- 1 tbsp truffle oil
- 8 medium eggs
- 8 sage leaves
- olive oil
DIRECTIONS
PREPARATION
Cut 8 x 1cm soldiers from the Sourdough bread. Finely grate the Parmesan. Slice the Prosciutto in half lengthways. Soften the unsalted butter.
METHOD
- Heat the oven to 180°C/160°C fan/gas 4.
- To make the soldiers, place the bread on a baking tray.
- Brush with olive oil, sprinkle over the Parmesan, and wrap each soldier in a piece of prosciutto.
- Bake for 10-12 mins until crispy, turning halfway through cooking.
- Meanwhile, lightly grease 4 ramekins with the softened butter.
- In a bowl, combine the cream, Parmesan and truffle oil.
- Season to taste and divide among the ramekins.
- Sit the ramekins on a baking sheet and gently crack 2 eggs into each one.
- Bake in the oven for 8-10 mins until the white is just set and the egg yolks are still runny.
- While the eggs are baking, brush the sage with a little olive oil and put on a baking tray.
- Bake for around 6 mins, until crisp.
- To serve, crumble the sage over the eggs, together with a little extra Parmesan if desired, and accompany with two soldiers per person.
Add all items to cart 