Œufs aux topinambours

Ingredients

• 4 good-sized Jerusalem artichokes (Choose large, even-shaped artichokes so you can cut eight flat slices from them. Scrub the skin well before trimming.)
• 4 whole eggs (Hard-boiled. Place cold eggs in boiling water and cook for 10–12 minutes, then cool in cold water before peeling.)
• 1 knob (enough to grease dish) butter (Used to butter the baking dish so the artichoke slices and eggs do not stick.)
• 1 sufficient quantity to pour over 8 pieces velouté au parmesan or melted maître d'hôtel butter (Use one or the other — not both. Velouté au parmesan is a thick, Parmesan-enriched white sauce. Maître d'hôtel butter is butter worked with parsley, lemon juice, and salt. Use whichever you prefer or have available. The sauce should be worked until thick before pouring.)
• 1 light dusting spiced salt (A seasoned salt mixture used as a finishing condiment. Dust lightly over the eggs immediately upon removing from the oven.)

Instructions

1. 1Scrub the four Jerusalem artichokes under cold running water to remove any dirt. Use a small knife to trim away any knobby or damaged parts and peel the skin. Place them in a saucepan of salted water and bring to a boil over medium-high heat. Boil until just tender when pierced with a knife — roughly 15–20 minutes depending on size. Do not overcook; they should hold their shape. Drain and set aside to cool completely at room temperature. Cooling is essential so they can be sliced cleanly.
2. 2Bring a saucepan of water to a rolling boil. Gently lower the four eggs in using a spoon to avoid cracking the shells. Cook for 10–12 minutes so the yolks are fully set. Transfer immediately to a bowl of cold water and leave for at least 5 minutes. Once cool, peel the shells off carefully and set the eggs aside. Hard-boiling can be done at the same time as boiling the artichokes if you have two pots available.
3. 3Once the boiled Jerusalem artichokes are fully cooled and firm, use a sharp knife to cut eight flat, even slices from them — approximately 1–1.5 cm thick. Try to make each slice as flat and stable as possible so they can act as a base for the egg halves. Trim the underside of any slice that wobbles so it sits flat. Discard or reserve any off-cuts for another use.
4. 4Take each peeled hard-boiled egg and cut it in half lengthways (from top to bottom) using a sharp knife. You will have eight egg halves in total. Wipe the knife clean between cuts for neat edges. Handle gently so the yolk does not fall out.
5. 5Preheat your oven to 180°C (350°F / Gas Mark 4). Take an oven-safe baking dish and rub it all over the base and sides with a knob of butter so the pieces will not stick. Arrange the eight artichoke slices in a single layer across the dish. Place one egg half on top of each artichoke slice with the rounded, domed side of the egg facing upward. The flat cut side of the egg should rest against the artichoke surface.
6. 6Place the buttered dish with the assembled artichoke and egg pieces into the preheated oven at 180°C (350°F / Gas Mark 4). Heat for approximately 10–15 minutes until everything is thoroughly warmed through. You are not cooking anything further at this stage — just heating the assembled dish so it is hot all the way through before saucing and serving. Check by touching the top of one egg gently; it should feel hot to the touch.
7. 7As soon as you remove the hot dish from the oven, immediately dust a light, even coating of spiced salt over the tops of all the egg halves. Do this before saucing so the salt adheres to the eggs directly. Use a pinch or a fine sieve for an even dusting.
8. 8Just before bringing the dish to the table, pour your chosen sauce generously over all eight egg and artichoke pieces. If using velouté au parmesan, ensure it has been worked until thick and smooth before pouring. If using maître d'hôtel butter, ensure it is fully melted and warm. Pour from a jug or spoon over each piece so every serving is well coated. Serve the dish immediately while everything is hot.