I saw this recipe in a video by Gary Rhodes. While I do not spend all that much money on recipe books (although once in a a while when BBW comes around, there is a definite splurge), I think I can confidently call myself, a cooking-show junkie instead. I just watch all kinds of shows that has to do with food whether or not it’s the ordinary recipe cooking shows or the reality type series and competitions. YouTube has of course made life that much sweeter for me in this case. I don’t even know who was Gary Rhodes before this but now I remember him as this chef with this insane Ace Ventura hair in the early 80s. Go find out his videos and you’ll know what I mean. 🙂
So when I stumbled upon this recipe, I knew it was perfect to christen that bottle of truffle oil a friend gave me as a gift. I know truffle oil can be used for other things but I do not want to go with the usual dishes like mushroom soup or pasta dishes.
The original recipe does not use truffle oil but I think this gives the dish a wonderful earthiness and also a little sense of high-class embellishment. Not to mention that these combinations of egg, mushrooms and leeks work really well together.
EGG, MUSHROOM AND LEEK POT
(makes 4 medium servings)
A carton of brown chestnut mushrooms
(or use an assortment of mushrooms)
1 leek, sliced down the middle and then chopped
1 clove garlic chopped
1 knob of unsalted butter
Grated cheddar cheese (or use Gruyere)
Truffle oil (optional)
Chopped Parsley for garnish
1. Wipe dirt away from the mushrooms, don’t wash them under running water, they will become soggy. Chop the mushrooms.
2. Cook the chopped leeks first in some olive oil and butter till they’re translucent but not too soft. Add the chopped mushrooms and stir till they’re cooked. Season with salt and pepper.
3. In four ramekins, first pour some cream at the bottom. Ladle the mushrooms and leeks and divided the portions evenly.
4. Top with some cheese. Crack and egg to cover the top and pour on a little more cream.
5. Bake in a 180C pre-heated oven for 20 – 30 mins or till the egg is just about cooked but the yolk still runny.
6. Just before serving, drizzle a little truffle oil on each pot, you don’t need a lot, like less than a teaspoon will do. If you don’t have truffle oil, just drizzle some good olive oil instead.
7. Eat with bread or just as it is.