Who is nicknamed the “caviar of the Mediterranean”? Bottarga, of course! This delicacy of dried mullet roe is a must-have in Italian cuisine.
Preparation: 5 minutes • Cooking: 10 minutes
Ingredients for 4 people
- 4 eggs
- 100 g of Petrossian bottarga
- 8 tbsp thick crème fraîche
- Freshly ground black pepper
Instructions
- Preheat the oven to 150°C.
- Slice the bottarga as thinly as possible.
- In 4 small ramekins, place a spoonful of cream at the bottom, then a few slices of Petrossian bottarga.
- Crack one egg in the center of each ramekin, cover with another spoonful of cream, and sprinkle with bottarga slices on top.
- Bake for 8–10 minutes, placing the ramekins in a baking dish filled with hot water.
- Cook until the egg whites are set but the yolks remain runny. Add freshly ground pepper and serve hot.
A little extra idea?
What to do with the remaining bottarga after preparing these baked eggs? Bottarga can also be enjoyed on its own as an aperitif like a cured sausage, or, as in Italy, to enhance a pasta dish with cheese.
Photography: Aimery Chemin • Food Styling: Coralie Ferreira
