Eggs baked with staka cream

Eggs baked with staka cream

By
From
The Islands of Greece
Serves
2
Photographer
Steven Joyce

Staka is an incredibly rich creamy roux from Crete, made from staka goats’ or sheeps’ milk butter. The real thing is practically impossible to find outside Crete, but this is a good alternative. I like to eat this as part of a lazy brunch with hot toast, but it’s often served as part of an evening meal with skinny fries or shards of crisp fried potato to dip in the yolks.

Ingredients

Quantity Ingredient
40g goats’ butter, plus more for the dish
6 tablespoons double cream
2 tablespoons grated pecorino
salt
2 eggs

Method

  1. Preheat the oven to 180ºC. Butter 2 ramekins just large enough to take an egg and the sauce.
  2. Melt the butter over a low heat. Remove from the heat and stir in the cream and pecorino. Taste to check it tastes cheesy rather than just of cream, and add more salt if the goats’ butter isn’t salty (but it often is). Pour a little sauce into each ramekin, then break in an egg. Top each with more of the sauce, so the eggs are barely visible. Place in the oven and bake for 8–10 minutes, depending on how firm you like your eggs. (Remember they will continue to firm up once out of the oven.)
  3. Serve immediately.
Tags:
The Islands of Greece
Rebecca
Seal
Greek
Greece
Europe
European
Mediterranean
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