Baked Hens Egg and Truffles Recipe

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

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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

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For the celeriac, bring a pot of salted water to a simmer and then cook the celeriac until tender but not soggy. Drain well

1 celeriac
salt

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

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 eggs
4 tsp double cream
4 tsp butter

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

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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Luke Tipping

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

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

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