Posh poached eggs in a cup recipe
- 4 -8 free-range eggs
- 100 g (3.5oz) chorizo, thinly sliced
- 1 tbsp white vinegar, for poaching
- 1 pinch salt and freshly ground black pepper
- 25 g (0.9oz) unsalted butter
- 25 g (0.9oz) gram flour
- 350 ml (12.3fl oz) milk
- 120 g (4.2oz) Gruyere cheese, grated
- 0.5 tsp truffle oil
- First make the sauce: melt the butter in a saucepan over a medium heat.
- Add the gram flour and whisk the two together until smooth and all the flour is incorporated in the butter and cooks out about 2 minutes.
- Add the milk a little at a time, whisking as you go, until you have a smooth lump-free sauce.
- Keep whisking until it thickens slightly, enough to coat the back of a spoon.
- Add the grated cheese and the truffle oil and whisk well until everything is combined and glossy, then season with salt and pepper.
- Set aside and keep warm.
- In a non-stick pan, heat the olive oil over a medium heat and fry the chorizo until the slices are cooked through and crisp.
- Remove the chorizo from the pan and drain on kitchen paper.
- Poach the eggs (one or two each, depending on how hungry everyone is).
- Grind some pepper and a little sea salt on top of each egg, then pop them into their cups (I use a small teacup or similar sort of thing).
- Sprinkle a quarter of the chorizo on top of each egg, then pour on a quarter of the cheese sauce and grind a little more pepper on top.
eggs, chorizo, white vinegar, salt, butter, gram flour, milk, gruyere cheese, truffle oil
Taken from www.lovefood.com/guide/recipes/20855/posh-poached-eggs-in-a-cup-recipe (may not work)