Egg in the Basket, Toad in the Hole… Pig in a Whistle. I can’t quite remember what I am supposed to call this dish. That’s because I have a bad cold. I don’t even feel well enough to google the name.
So you can pick any one of those names or make up one of your own, then berate me in the comment section later. Besides today might be your lucky day. I am feeling so low energy I might even go ahead and publish it with out editing it… but probably not.
If you don’t mind, I think I’ll call this dish by its French name Oeufs en Croustade. It was a good enough name for Julia Child and it’s good enough for me. Besides, I don’t feel well and French is my comfort language. Yes I may be American, but I sometimes slip into French when I am feverish. I can’t explain it. Que signifie-t-ceci ? Suis-j’insensé?
So when I am feeling this way, the truth is– I just don’t care what your Aunt Polly called this dish. And I certainly am not cutting the hole into the shape of a heart or a star. Because contrary to what Aunt Polly said, cute shapes will not make me heal faster. Just ask your uncle Walter…
Maintenant me pardonner j’ai un oeuf pour manger.
Oeufs en Croustade serves 4 CLICK here for a printable recipe
2 oz unsalted butter, melted
1 clv garlic cloves, peeled and lightly crushed
2 egg yolks
2 t lemon juice
3 oz unsalted butter, cut into small pieces
4 large eggs
1 t thyme leaves for garnish
CROUSTADES: Pre-heat the oven to 350 degrees F. Cut the bread into four 1 1/2‑inch thick slices and cut away the crusts forming a 3 1/2 to 4 inch square. Usinga 2 1/2 inch round cutter, cut a circle in the center of the bread, with out cutting all the way through. Use a butter knife to scoop and peel away the bread from the center to form a hollow about 1 inch deep. Using your fingers mash down the interior of the hollow to form a firm base.
Mix the butter and the lightly mashed garlic clove together in a small bowl, leave it to infuse about 15 minutes. Brush the butter all over the bread, on all sides inside and out. Place the bead directly on the rack of the oven set in the center position. Bake until crisp and golden 8–10 minutes.
HOLLANDAISE: Put the egg yolks and lemon juice in a small saucepan set over very low heat. Whisk continuously, adding the butter piece by piece until a thickened sauce is formed. Avoid too much heat or the eggs will scramble. Season with salt and pepper. The sauce should be thick enough to coat the back of a spoon, but still flow freely when poured. Adjust consistency with water if necessary.
POACHED EGGS: Bring a pan of water to just about boiling. Crack an egg into a small bowl, reduce the heat and slide the egg into the simmering water. Using a spoon gently roll the intact egg over once or twice to assure it does not stick. Poach the egg in the water about 3 to 3 1/2 minutes then carefully remove the egg with a slotted spoon . Allow it to drain on a paper towel lined plate. Trim the eggs of the scraggly edges if you like. Repeat 3 more times.
Gently place a poached egg into each croustade. Spoon a little Hollandaise sauce over the eggs and garnish with fresh thyme leaves. Serve warm.
SERIOUS FUN FOOD
Greg Henry
SippitySup
I recently served this at a wine tasting and everyone went ga ga over it… definitely a great bite!
I first tasted burrata at TomatoFest last year. It was sooooo exquisite. Thanks for bringing back the taste memory.
Unfortunately, it’s hard enough just finding proper mozzarella here in Kuching. I’m afraid burrata, like most gourmet cheeses just isn’t available.
I believe you’ve just taken me to a whole new level of cheese love. I must get my hands on this little seductress of which you write and photograph so adoringly. Just so happens that I fashioned a hefty amount of pesto last week with my garden basil. They must meet…
I must find burata asap because I love the taste and flavor of mozzarella, I’m sure I will love this cheese as well
Ah! looks divine. I wish i could get a hold on some burrata. I just got some heirloom tomatoes from the farmers market and had a yummy tomato and mozzarella salad. Ty for stirring up my taste buds 🙂
hear a lot about it lately but I have not tried it — let me put that on my bucket list!
Be still my heart. This looks divine. I have heard that there is a specialty store here in Seattle that sells this stuff. You have to find out the day they get their delivery otherwise you are out of luck. I have yet to get my hands on some, but after reading this I am not convinced that I really need to.
I haven’t seen it around Knoxville, but I’ll have to double check at Earth Fare and Fresh Market. It sounds awesome. But you did remind me that I have mozzarella downstairs that I need to use this week. Sounds like it’s time for “brick oven” pizza on the Egg.
I love burrata especially in a beautiful picture.
I just noticed a recipe in Delicious. magazine, candied tomatoes with burrata and basil sauce. Now that I know more about the cheese I will have to try it!
I’ve actually had a small sample of burrata before. I was quite surprised at how much I enjoyed it. At first I did think that it was mozzarella, but the person offering the samples was quite to correct me.
I think I need to make a trip down the the Cheese Shop in Beverly Hills. I’m sure they’d have this.
I love burrata and I can imagine how tasty your paring is. This is one cheese that benefits from buying from a reputable cheese monger like you mentioned, and you’ll pay the price. I recently sampled one from Trader Joe’s and there was no comparison to the real thing. In SF, one of the best places to get it is at Cow Girl Creamery in the Ferry Building — just another good excuse to head in that direction.
Indeed, it is very close to perfection! I had some recently that had been made with a little truffle oil in the center. Heavenly!
Thoroughly depressed now after reading about your burrata, it will probably be another 10 years before we see it here in NZ! It’s hard enough trying to get hold of regular buffalo mozzarella. The downside of a small population but there are many other good things so shouldn’t complain. I even tried making mozzarella one day but that was a bit of a disaster.
Must put it on the list. Thanks Greg!