Thursday, 30 July 2009

Sausage, Egg & Chips - with TRUFFLES!!!

Because I can.

And because the bloke's resolution for more vegetables doesn't seem to have lasted. And because I really wanted to use up the eggs. I decided to bake them with silverbeet, as I'd originally planned, but instead of having the cauliflower side dish, we have little low fat chipolatas and oven chips. And HP sauce.

Recipe: Baked Eggs on Winter Greens

4 truffle-infused eggs
1 bunch silverbeet, leaf only
1 bunch beetroot, tops only
1/2 tablespoon olive oil
1/2 cup cream

Chop the greens coarsely, and wilt them down in a frypan with the olive oil.
Press out any extra water and place in a shallow baking dish.
Pour over most of the cream.
Make 4 hollows in the greens, and break an egg into each one.
Drizzle a little extra cream over the top, and dust with nutmeg.
Bake at 180C for 10-15 minutes, until egg is set to your liking.

OK, so this is quite a standard dish if you use normal eggs and less cream. You can use any greens you like - kale, spinach, whatever, but I prefer not to have large stalks mixing up the texture. (They can go in the soup!) I like using the beetroot greens: it makes things go a bit pink.

And honestly, it was a bit hard to tell if there was any truffle flavour. The eggs were 3 weeks old, but the whites still clung together like very fresh eggs. They were the last of my latest batch from Fi's chooks, which she gave me back at the truffle cooking demo in Bungendore. They were very tasty, very delicious - but was that truffle, or just the result of happy insect-scratching chooks? I'm a little disappointed in these, as I'd hoped the truffle would be more obvious.

1 comment:

Zoe said...

I found the eggs needed truffle on top to bring out the infused flavour. Or maybe to substitute for it;)