Don't put all your eggs in one basket… but place one egg in each nest. For Easter, we suggest making vegetable nests filled with a baked egg and topping them with Daurenki® caviar. Can be adapted year-round with seasonal vegetables!
Preparation: 30 minutes • Cooking: 20 minutes
Ingredients for 4 people
For the vegetable nests
- 70 g flour
- 8 cl milk
- 60 g crème fraîche
- 1 egg
- 1 leek
- Fleur de sel
- Freshly ground pepper
- Herbs (parsley, chives, dill, tarragon…)
For the filling
-
- 125 g Daurenki® caviar
- 4 eggs
- Mesclun salad
- Olive oil
- Vinegar
Instructions
For the vegetable nests
- Preheat oven to 200°C and bring a pot of salted water to a boil.
- Remove the green part of the leek and wash it.
- Cut a 4 cm section and slice into thin strips with a mandoline.
- Cook the leek for 2 minutes, drain well, and set aside.
- Mix the egg with milk and crème fraîche, then fold in the drained leek.
- Grease a pan, place dough circles (about 10 cm) and cook 2 minutes per side until golden.
- Make 3 cm cuts on each side of the circles for shaping.
- Place the circles in muffin molds and seal the edges with your fingers.
- Crack an egg into each nest, season with salt, and bake about 10 minutes until whites are set and yolks creamy.
- Let the nests rest a few minutes, then remove from molds and cool slightly on a rack.
To serve
- Wash and season the salad.
- Place each nest on a plate.
- Add a portion of Daurenki® caviar on top and serve with mesclun salad on the side.
- Enjoy!
Tip: Prepare the nests in advance so you only need to place them in the muffin molds and bake with the egg on the day of serving.
Photography: Aimery Chemin • Food styling: Coralie Ferreira
