Posh poached eggs in a cup recipe

1. 1

   First make the sauce: melt the butter in a saucepan over a medium heat.

2. 2

   Add the gram flour and whisk the two together until smooth and all the flour is incorporated in the butter and cooks out about 2 minutes.

3. 3

   Add the milk a little at a time, whisking as you go, until you have a smooth lump-free sauce.

4. 4

   Keep whisking until it thickens slightly, enough to coat the back of a spoon.

5. 5

   Add the grated cheese and the truffle oil and whisk well until everything is combined and glossy, then season with salt and pepper.

6. 6

   Set aside and keep warm.

7. 7

   In a non-stick pan, heat the olive oil over a medium heat and fry the chorizo until the slices are cooked through and crisp.

8. 8

   Remove the chorizo from the pan and drain on kitchen paper.

9. 9

   Poach the eggs (one or two each, depending on how hungry everyone is).

10. 10

    Grind some pepper and a little sea salt on top of each egg, then pop them into their cups (I use a small teacup or similar sort of thing).

11. 11

    Sprinkle a quarter of the chorizo on top of each egg, then pour on a quarter of the cheese sauce and grind a little more pepper on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.