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Coddled eggs with horseradish cream

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Origin of dish:  France
Type of cooking:  Hob
 
Preparation time: 10 minutes
 
Ingredients (serves 5):

    10 eggs
    50g horseradish purée
    150g liquid creme fraiche or cream

Method:

Using an egg cutter, cut the top off the eggs, keep just the yolk and put it back in the shell.

Whip the cream until it's solid then add the horseradish purée and season.

Heat the eggs in a bain-marie for 3 to 4 minutes then add the cream, by using a pastry bag.
Advice: Recipe created by Guy Martin.

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