Truffled Eggs with Everything Biscuits and Watercress
It’s true, at least for Fred, that an egg cooked in meat is the best. So much so that when we make braciole, he’s known to dig like a gopher to reach the eggs inside, leaving a hollow meat box to crumble on itself. The following is a short recipe where the egg gets that viande taste that Fred loves.
Recipe information
Yield
Serves 4
Ingredients
SAUCE
EVERYTHING BISCUITS
Preparation
Step 1
To make the sauce, in a small saucepan, sweat the shallot in 1 tablespoon of the butter over medium-low heat until tender. Add the jus and the remaining 1 teaspoon butter, bring to a simmer, and season with salt and pepper.
Step 2
Carefully put the eggs in the simmering sauce and cook for 2 to 3 minutes. Gently poke the eggs to make sure they are not hard. They are ready when they are coated in the sauce, are still soft, and are warm to the touch.
Step 3
Put a biscuit on each plate. With a spoon or your fingers, create a little depression in the middle of each biscuit. Carefully spoon an egg into each depression. Divide the sauce evenly among the plates and then shave some truffles over the eggs.
Step 4
Put the pan back over medium-low heat, add the watercress, and leave it for just a few seconds so it loses its cold from the fridge. The tops of the sprigs will wilt slightly.
Step 5
Top each serving with a few shavings of the cheese and serve right away with the watercress on the side.
EVERYTHING BISCUITS
Step 6
Preheat the oven to 375°F (190°C). Grease a rimmed baking sheet.
Step 7
In a large bowl, stir together the flour, baking powder, sugar, salt, buttermilk, and bacon fat. The mixture should come together in a thick, sandy dough.
Step 8
On a floured work surface, flatten the dough to get an even thickness. It should be about 8 by 11 inches (25 by 28 cm) and about 1 inch (2.5 cm) thick. Dust with flour if sticky.
Step 9
Using a wineglass or a biscuit cutter 3 inches (7.5 cm) in diameter, dip the rim in flour and cut out the biscuits. Place on the prepared baking sheet. Gather the scraps, pat flat again, and cut out more biscuits, or form them by hand.
Step 10
Brush the tops of the biscuits with the cream, then sprinkle evenly with the sea salt, onion flakes, poppy seeds, and sesame seeds. Bake for 12 minutes, or until the tops are golden.
