This is one of our favorite starters of all times. So easy to prepare and delicious, you can also use a bit of truffle oil to add on top in the end just before serving. For a meatless version, use mushrooms instead of lardons.
- 2 eggs
- 100 g lardons
- 1 onion
- 20 cl liquid cream 12%
- 1 small salad
- 6 chives pieces
- 2 teaspoons grounded parmesan cheese
- 1 tablespoon Maggi liquid seasoning
- 1 teaspoon mix spices (ginger, cinnamon, nutmeg and clove)
- 1 teaspoon dry thyme
- black pepper
- 5 g butter
- olive oil
Preheat the oven at 220°C. Peel and chop the onion. In a fry pan at medium-high temperature, cook the lardons2-3 minutes, then, add the onion. Grill them and remove the fat, then, add the cream, Maggi liquid seasonning, spices, thyme and black pepper. Cook everything until it reduce, then, remove from the burner. Wash and cut the salad. Place it in the plates with a just a few olive oil on top. Wash and cut the chives and add some on top of the salad (keep some for the end of the recipe). Place half butter in each small casserole dish and place in the oven for a few seconds. Remove from the oven and using a brush, spread the butter all over inside. Pour the lardons and cream preparation inside them. Break an egg on top of each and cover. Place in the oven for 5-6 minutes (the egg white must be just cooked). Remove from the oven and take off the cover. Add the remained chives on top just before serving.