Don’t put all your eggs in one basket… instead put one egg into each nest! For Easter, why not create some vegetable nests topped with a baked egg, and then garnished with Daurenki® caviar? It can even be enjoyed throughout the year with seasonal vegetables!
Preheat the oven to 200°C and bring a saucepan of salted water to the boil.
Remove the green part from the leek, and then rinse it.
Cut a 4cm section of the leek, and then slice it into thin strips using a mandolin.
Cook the leek for 2 minutes in boiling water, and then let it drain until there is no water left. Set it to one side.
Mix the egg with the milk, the crème fraîche, and the flour, and then stir in the drained leek.
Oil a frying pan, and then make circles of batter (about 10cm) in the pan. Cook for 2 minutes on each side until the disks are golden.
Once the bases are cooked, make two 3cm cuts on both sides of each disk to make it easier to put them in the tins.
Put the disks into the muffin tins and stick the edges together using your fingers.
Break an egg into each nest, season with salt, and then put them in the oven for about 10 minutes whilst checking on them regularly. The egg white should be cooked, and the yolk should be creamy, if not slightly runny.
Once the eggs are cooked, take the nests out of the oven and leave for a few minutes before removing them from the tin. Leave to cool on a wire rack.
Rinse and season the salad.
Arrange each nest on a plate.
Place a generous scoop of Daurenki® caviar onto each nest, and then add the mesclun salad alongside.
Tip: Prepare the nest bases in advance. Then, on the required day, all that’s left to do is put them in the muffin tins and cook them with the egg.