Gastronomixs

Egg bread roll

Give your guests an unexpected surprise with this bite-sized dish, which is actually just a variation on an egg bread roll. You could easily substitute the truffle paste with another component such as tomato tapenade, black olive paste, anchovy paste, mushroom paste, garlic paste or herb paste.  If you have any bread and truffle purée left over after making the eggs, you could also make some wafer-thin crostini. Spread the paste on raw slices of bread and bake between silicon sheets at 180°C. Store in an air-tight container with silicone granules, if required.

Egg bread roll

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Ingredients

2

 

frozen unbaked baguettes 10cm in length.

20

 

quail eggs

50

g

truffle paste

1

tbsp

olive oil

 

 

Maldon salt

Preparation method

  • Cook the desired number of quail eggs in two minutes. Hold the eggs under cold running water and peel immediately. Keep in water.
  • Take the baguettes out of the freezer and cut off the rounded ends to leave a rectangle. Use a food slicer to cut the baguette into wafer-thin slices.
  • Place the slices next to one another on a sheet of greaseproof paper.
  • Mix the truffle paste with the olive oil and, if required, extra salt and pepper.
  • Carefully spread the mixture onto the bread using the rounded side of a teaspoon or use a piping bag to pipe it on.
  • Wrap the eggs in the bread and finish baking them in an oven at approx. 180°C for 2 minutes.
  • Serve immediately and sprinkle a little Maldon salt onto each egg.

Serving suggestions

  • As an amuse-bouche.
  • As part of a starter or salad, e.g. with salmon, poultry, mushrooms or aubergine.

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