This might sound like a rather unusual idea, but we guarantee it’s one of the most heavenly takes on ‘a fried egg on toast’ we’ve ever tasted. The combination of flavours and textures are just incredible. Remember; if you can’t get hold of fresh truffles, use a trickle of truffle oil at the end instead.
Prep time 15 minutes | Cook time 45 minutes | Serves 2
½ medium celeriac, peeled and cut into small chunks
½ medium onion, thinly sliced
2 garlic cloves
500ml organic chicken stock
25g butter
2 tablespoons olive oil
8 slices of streaky bacon
2 Stonegate Estate Organic eggs
2 sprigs of thyme
2 slices of good sourdough or rustic country bread
Sea salt and freshly ground black pepper
Fresh truffle, for shaving
Start by preparing the celeriac. Place a medium heavy based pan over a medium high heat. Add 2/3 of the butter and 1 tablespoon of olive oil and when it’s hot, add the sliced onions and the garlic along with a little salt and pepper. Cook for 6-8 minutes stirring regularly.
Add the cubes of celeriac to the onions and cook for a further 8-10 minutes stirring as you go. Pour in the stock, turn down the heat a little, and continue to cook – stirring regularly – until it has been taken up and the celeriac is nice and tender.
Use a fork or the back of a wooden spoon to bash and mash the celeriac to a course thick purée. Taste the celeriac, and season with salt and black pepper.
Place a large heavy-based pan on the heat and add the remaining olive oil. When it’s hot, add the rashers of bacon to the pan. Sizzle them for 3-4 minutes on each side, or until they are beginning to crisp up a little. Lift the bacon out of the pan and keep warm.
Fry the bread in the bacon fat until it’s crisp and golden on each side. Sprinkle the toasts with a pinch of flaky salt and place on plates.
With the pan still on the heat, add the remaining butter and when it’s bubbling away, carefully crack in the eggs. Season them lightly and sprinkle over the thyme leaves. Fry them to your liking, sunny side up or easy over, it’s up to you.
Spoon the celeriac onto the toasts. Divide the crispy bacon rashers over the celeriac then top with a fried egg. Grate over some fresh truffle (or trickle with a little good truffle oil) and bring to the table.
