Oeufs A La Cantalienne And Bitter Greens With Horseradish Dressing
A great emergency supper. The Oeufs A La Cantalienne can be made as fancy or as simple as you like and the salad has quickly become a firm favourite!
Ingredients
Scale
For the Oeufs A La Cantalienne
- 2 duck eggs //eggs
- 30g Comté cheese//sharp cheddar//gruyere
- 1 tbsp crème fraiche //sour cream //cream
- pinch of nutmeg (optional)
- For the Bitter Greens Salad
- 2 tbsp mixed toasted seeds – I used pepitas, sunflower seeds and flax seeds
- 2 cups bitter greens – I used rocket (arugula), kale, spinach and radicchio
- 1/2 red onion thinly sliced
For the Dressing
- 3 tbsp creme fraiche
- 2 tbsp fresh grated horseradish or 1 tbsp prepared horseradish
- 1 tbsp champagne or white wine vinegar
Instructions
For the Ouefs A La Cantalienne
- Preheat oven to 220°C.
- Grate the cheese and scatter half over the base of a buttered individual baking dish.
- Separate the eggs, keeping yolks intact.
- Whisk whites to soft peaks. Season with salt, pepper and nutmeg.
- Fold in the remaining cheese.
- Pour mixture into the baking dishes and make an indentation in the middle of mixture.
- Place an egg yolk in each indentation.
- Add a 1/2 tbsp of crème fraiche by the side of each yolk.
- Bake for 10 minutes or until golden and set.
For the Salad
- Toss the greens and onion together.
- Whisk the crème fraiche, horseradish and vinegar together until smooth.
- Just before serving, toss through the greens and onion.
- Top with the toasted seeds.
Notes
- The dressing will make much more than you need for one salad. You’ll want to use the extra on everything you eat over the next week!
- If you are making this for more than 2 people you can cook it in one large baking dish, you might just have to adjust the cooking time to be a bit longer.
Nutrition
- Serving Size: 2