Serves 2
Ingredients
- ½ a medium celeriac, peeled and cut into small chunks
- ½ a medium onion thinly sliced
- 2 cloves of garlic
- 500ml of chicken stock
- 25g of butter
- 2 Tbls of olive oil
- 8 slices of streaky bacon
- 2 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
Method
Start by preparing the celeriac. Place a medium heavy based pan over a medium high heat. Add 2/3rds of the butter and 1 Tbls 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 the stock 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 puree. 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 he 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.
