Posh poached eggs in a cup recipe
On our breakfast menu at Leon, we have what we call Egg Cups. We poach eggs in a small pot and add a few things – the don’t-you-ever-take-it-off-the-menu combination is truffle, Gruyère and sliced chorizo. No chorizo to hand? It also works well with shredded ham or bacon. And once you’ve tried it, it’ll never come off your breakfast menu either.
Ingredients
- 4 -8 free-range eggs
- 100 g chorizo, thinly sliced
- 1 tbsp white vinegar, for poaching
- 1 pinch salt and freshly ground black pepper
- 25 g unsalted butter
- 25 g gram flour
- 350 ml milk
- 120 g Gruyère cheese, grated
- 0.5 tsp truffle oil
Details
- Cuisine: English
- Recipe Type: Breakfast
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 15 mins
- Serves: 4
Step-by-step
- First make the sauce: melt the butter in a saucepan over a medium heat. Add the gram flour and whisk the two together until smooth and all the flour is incorporated in the butter and cooks out – about 2 minutes.
- Add the milk a little at a time, whisking as you go, until you have a smooth lump-free sauce. Keep whisking until it thickens slightly, enough to coat the back of a spoon. Add the grated cheese and the truffle oil and whisk well until everything is combined and glossy, then season with salt and pepper. Set aside and keep warm.
- In a non-stick pan, heat the olive oil over a medium heat and fry the chorizo until the slices are cooked through and crisp. Remove the chorizo from the pan and drain on kitchen paper.
- Poach the eggs (one or two each, depending on how hungry everyone is).
- Grind some pepper and a little sea salt on top of each egg, then pop them into their cups (I use a small teacup or similar sort of thing). Sprinkle a quarter of the chorizo on top of each egg, then pour on a quarter of the cheese sauce and grind a little more pepper on top.
Recipe taken from Leon Breakfast & Brunch
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