Truffled Eggs with Everything Biscuits and Watercress

Name: Truffled Eggs with Everything Biscuits and Watercress
Yield: Serves 4
Ingredients: 6 oeufs mollets (in case you break a couple) from the recipe for Oeufs en Gelée (page 57); 2 teaspoons chopped French shallot; 1 tablespoon plus 1 teaspoon unsalted butter; 1 cup (250 ml) Chicken Skin Jus (page 174); Salt and pepper; 4 Everything Biscuits (recipe follows), warmed and buttered; Truffles, the amount to your liking; 1 bunch fresh watercress, tough stems removed; Aged Cheddar cheese for shaving; 1/2 cup (110 g) rendered bacon fat, at room temperature plus more for greasing baking sheet; 2 cups (240 g) sifted all-purpose flour, plus more for dusting; 1 tablespoon baking powder; 1 tablespoon sugar; 1 tablespoon salt; 1 1/2 cups (375 ml) buttermilk; 3 tablespoons whipping cream (35 percent butterfat); 1 tablespoon sea salt; 1 tablespoon dried onion flakes; 1 tablespoon poppy seeds; 1 tablespoon sesame seeds; (make 12 biscuits)

January 24, 2012

It’s true, at least for Fred, that an egg cooked in meat is the best. So much so that when we make braciole, he’s known to dig like a gopher to reach the eggs inside, leaving a hollow meat box to crumble on itself. The following is a short recipe where the egg gets that viande taste that Fred loves.

Recipe notes

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