Œuf cocotte poireau et truffe, crumble au son de blé

Voici une recette toute simple et rapide à préparer, mais qui vous transportera. Les poireaux apportent une texture qui met en valeur l’œuf mollet tandis que le crumble à l’huile d’olive du Roussillon à la truffe ou au cèpe vous plonge dans la forêt. Merci à Perrine de nous avoir autorisés à vous faire part de sa création.

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This is a very simple and quick recipe created by Perrine and we thank her for allowing us to share it with you. The leek gives a nice texture to support the egg, while the crumble with our olive oil from Roussillon, either truffle or boletus, will take you to the forest.

(Translated from Perrine Cuisine)

Recipe for 2 people

  • 2 eggs
  • Truffle salt
  • Pepper from the mill

For the leek:

  • 1 leek
  • 1 shallot
  • 2 spoons of balsamic truffle vinegar

For the crumble:

  • 2 spoons of wheat bran Farin’Up
  • 2 spoons of Huile des Orgues truffle olive oil or boletus (cepe) olive oil

Pre warm the oven at 200 °C.

Peel and cut the shallot in thin slices

Wash the leek and cut it in cubes

Cook (at average heat) the shallot and the leek in a frying pan for 5 minutes by mixing regularly and then cover and cook for 15 additional minutes, mixing from time to time.

Poor the vinegar and put in two Ramekin, then break an egg on each.

Separately, mix the wheat bran with the oil and spread it on the eggs

Keep in the oven for 10 minutes or so. The yellow of the egg shall remain liquid.

Salt with the truffle salt and add pepper.

Enjoy with slightly toasted bread (pain de campagne).