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Baked taleggio eggs with preserved lemon and parsley recipe

Created by Jay Patey

5 comments

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Rating:

3.5/ 5 stars 7 Votes

Cuisine: Modern Australian
Prep Time: 10 min(s)
Cook Time: 15 min(s)
Serves 1

This is inspired by the French dish “oeufs en cocotte”, which derives its name from the terracotta dishes in which the eggs are cooked. There are many variations, but Jay’s version is influenced by his leanings towards Italian cuisine and his need to have a simple, fast, delicious and consistent dish to serve in his small and busy café. The dish is fantastic for breakfast or brunch.

Ingredients

¼ tsp (5ml) olive oil for greasing of terracotta dish
2 free-range eggs (70g in total)
50g Taleggio cheese, roughly pulled apart and torn into smaller pieces
2g salt preserved lemon, cut into thin julienne slices
1 tbsp Italian flat leaf parsley, coarsely chopped
2 slices of sourdough bread

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Preparation

Preheat the oven to 180°C.

Brush a small terracotta dish (14cm round and 2cm deep) with olive oil.

Crack the two eggs into the centre of the dish.

Place the torn pieces of taleggio around the edges of the dish so that the eggs are kept in the centre, otherwise the eggs will overcook if they are on the edges.

Spread the thin julienne slices of preserved lemon on the top of the eggs.

Spread half of the coarsely chopped parsley on top, save the other half for finishing.

If using a steam oven, steam the eggs for 1 minute then bake for 8-9 minutes. If using a conventional oven, add 5 ice-cubes or some water in the bottom of a pan just before you place the terracotta dish into it to bake. Bake for 9 - 12 minutes depending on your oven heat.

After 9-10 minutes, check the eggs – the cheese should have melted and be bubbling, the egg whites should be cooked through and the yolks should still be soft. If you like your egg yolks firmer, then bake for another minute or two.

After removing from the oven, sprinkle the remaining chopped parsley on top and serve with sourdough bread.

If you enjoyed this Baked taleggio eggs with preserved lemon and parsley recipe then browse more Modern Australian recipes, vegetarian recipes, easy recipes, baking recipes and our most popular hainanese chicken rice recipe.

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Comments (5)

28 Sep 2012 12:32 AEST

Amelia

This dish is aces. The preserved lemon really makes it so make sure you don't leave it out. I just bought the salt-preserved lemons. There are tons of recipes on how to make them on Google though. @Dick Patterson I have a conventional oven so I put the terracotta dish in a water bath and it worked.

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20 Sep 2012 03:17 AEST

Rebecca

Belgrave

Preserved Lemons

Have watched this episode several times for the baked egg recipe, but I can't work out with the preserved lemons whether you just pack the jar with rock salt or do you need to cover the lemons in juice as well? Thanks in adavance... :-)

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15 Sep 2012 12:19 AEST

Dick Patterson

1/ What other cheese would you recommend if we cant get Taleggio. 2/ Not sure I'm clear on the water dish with ice cubs. Is the water boiling when put into the oven in order to give me steam in 8-9 minutes? Also when you say put the terrecota "in it'''do you mean into the oven or into the steaming water dish to make a water bath.

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14 Sep 2012 07:01 AEST

Lee

Preserve lemons can be purchased in a deli.they are sold in jars and are great in salads. Hope you find them

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14 Sep 2012 03:49 AEST

Angela Reimer

Reedy Creek

preserved lemons

I would love to try and cook this recipe and have downloaded the recipe but it did not have how to preserve the lemons. Would you please let me know. Thank you Angela

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