About This Recipe
A woody recipe that revisits the egg, perfect for your festive meals.
Ingredients
At Oliviers&Co
La Classique Olive Oil
Gusto Intenso Balsamic Vinegar
Flower Salt from the Ebro Delta
At the market
6 eggs
Fig Confit
0.7oz dried morels
1 shallot, chopped
6 tbsp heavy cream
1.75oz butter
11oz lettuce sprouts
Pepper
Directions
Preheat oven to 356°F with a baking dish filled halfway with water.
Rehydrate the morels in a bowl of cold water for 30 minutes, then drain. Fry them with the shallot in 1 tbsp of olive oil for 15 minutes. Add 1 tbsp of fig confit, stir well and season with salt & pepper.
Oil 6 ramekins. Break an egg into each ramekin, add 1 tbsp of heavy cream and scatter the morels over the top. Bake in a bain-marie for 7 minutes.
Meanwhile, emulsify 1 tbsp of balsamic vinegar and olive oil in a salad bowl. Season with salt & pepper, add the salad and toss to combine.
Serve with the eggs.