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Double truffled eggs with Parmesan and prosciutto soldiers

  • Timer Prep 15 min
    Cook 15 min
  • Chart 529.0 cal/
    serving
  • Chef hat Easy
    effort

Preparation

Cut 8 x 1cm soldiers from the Sourdough bread. Finely grate the Parmesan. Slice the Prosciutto in half lengthways. Soften the unsalted butter. Finely grate the Parmesan.

Method

  1. 1 Heat the oven to 180°C/160°C fan/gas 4.
  2. 2 To make the soldiers, place the bread on a baking tray.
  3. 3 Brush with olive oil, sprinkle over the Parmesan, and wrap each soldier in a piece of prosciutto.
  4. 4 Bake for 10-12 mins until crispy, turning halfway through cooking.
  5. 5 Meanwhile, lightly grease 4 ramekins with the softened butter.
  6. 6 In a bowl, combine the cream, Parmesan and truffle oil.
  7. 7 Season to taste and divide among the ramekins.
  8. 8 Sit the ramekins on a baking sheet and gently crack 2 eggs into each one.
  9. 9 Bake in the oven for 8-10 mins until the white is just set and the egg yolks are still runny.
  10. 10 While the eggs are baking, brush the sage with a little olive oil and put on a baking tray.
  11. 11 Bake for around 6 mins, until crisp.
  12. 12 To serve, crumble the sage over the eggs, together with a little extra Parmesan if desired, and accompany with two soldiers per person.