Eggs in pots, cream and bottarga

What do we call the "Mediterranean caviar"? Bottarga of course! This dried mullet roe specialty is a staple of Italian cuisine and goes wonderfully well with eggs in pots.

Preparation time: 5 minutes • Cooking time: 10 minutes 

Serves 4

• 4 eggs
• 100g Petrossian bottarga
• 8 tbsp double cream
• 4 grinds of pepper

Method

1. Preheat the oven to 150°C.
2. Cut the bottarga as thinly as possible.
3. In 4 small ramekins, place a spoonful of cream and a few slices of Petrossian bottarga in the bottom.
4. Break the egg in the centre of each ramekin, cover with another spoonful of cream and sprinkle with slices of bottarga on top.
5. Place the ramekins in a dish and pour boiling water around them for 8 to 10 minutes.
6. Cook until the whites of the eggs are cooked (but the yolks should remain liquid). Add the pepper and serve hot. 

Any other ideas?

What to do with the leftover bottarga after preparing this recipe for eggs in a cream sauce? Be aware that bottarga can also be eaten on its own as an appetizer, like a sausage, or, as in Italy, as an accompaniment to a recipe for pasta with cheese.

Photographs : Aimery Chemin - Food styling : Coralie Ferreira