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.
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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
Luke describes his style as ‘very natural, very seasonal and free flowing’
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Baked hen's egg with crushed celeriac, truffle and croutons
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Baked hen's egg with crushed celeriac, truffle and croutons
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Baked hen's egg with crushed celeriac, truffle and croutons