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Matt Petit – Egg Dishes

egg dishes

Chocolate soufflé


  1. Butter the ramekin well and using a microplane/grater dust the inside of the ramekins with grated chocolate
  2. Place the milk in a saucepan and slowly bring to the boil
  3. Separate the eggs and mix the egg yolks with 150g of the sugar to form a paste. Keep egg whites to one side
  4. Sift the flour, cornflour and cocoa into the egg yolk mixture and combine thoroughly
  5. Remove the milk from the heat and slowly incorporate it into the egg mixture. Once combined, place the mixture over a low heat and gently cook, stirring regularly, until thickened. Pass through a sieve to remove any lumps ‚Äď this is the cr√®me p√Ętissi√®re base
  6. To make the soufflé, whip up the 6 egg whites and gradually add the remaining sugar (120g)
  7. Preheat the oven to 185¬įC/gas mark 4
  8. Beat the cr√®me p√Ętissi√®re until it’s smooth, then gently fold two spoonfuls of the egg white into the ¬†cr√®me p√Ętissi√®re, then add the mixture to the remaining egg whites and gently fold together with a whisk
  9. Pour in the soufflé mixture, and flatten the top of the soufflé. Run your thumb around the top of the ramekin to clean the edge and create a small dent in the mixture to aid the rise
  10. Bake the soufflés for approximately 12 minutes until risen. Dust with cocoa powder and serve immediately

Baked Alaska


  1. Line one small ramekin and one larger ramekin with cling film (lined with oil so cling film sticks)
  2. Fill smaller ramekin with mango sorbet and scrunch up do get a slight dome shape and freeze
  3. Line the larger ramekin with coconut sorbet pushing up the edges and filling the bottom leaving enough room for mango sorbet
  4. Take cling film of mango sorbet and place into coconut sorbet
  5. Cut a disk of sponge and place on top of sorbet so it covers the whole base of the larger ramekin and fold over edges with cling film and freeze
  6. Place sugar into pan and bring to 121 degrees C, whilst sugar is coming up to temperature using an electric whisk, whisk egg whites to soft peaks and then gradually pour hot sugar down side of bowl making sure the sugar does not hit the whisk until nice and glossy and room temperature
  7. Un-mould sorbet and place onto presentation plate
  8. Pipe meringue using a piping bag and nozzle onto sorbet starting at the base and working your way to the top
  9. Blowtorch meringue so evenly covered all over
  10. Garnish with mint and garnish of choice

French toast with rhubarb compote, apples, almonds and mascarpone


  1. Place rhubarb, sugar and touch of water in a pan and cook until jam/compote consistency
  2. For French toast mix, whisk eggs, sugar, milk and vanilla essence
  3. Soak brioche for 30-45 seconds on each side in egg mix
  4. Heat large non stick pan with a knob of butter and cook roughly 2 minutes on each side until nice golden brown
  5. For caramelised apples, make caramel with sugar and add apples and cook for 3-4 minutes, add knob of butter and a bit of water to nicely glaze apples. Finish off with chopped almonds
  6. To plate pile up French toast and top with rhubarb compote. Add caramelised apples and a scoop or mascarpone. Finish with dusting of icing sugar

Chorizo Shakshuka with wild garlic pesto, avocado and feta



  1. Heat some oil in a non stick pan and toast off fennel and cumin seeds
  2. Once toasted add diced chorizo and cook for further 2 minutes
  3. Then add diced onion and cook for a further 2 minutes before adding diced peppers and cooking until all sweated off nicely
  4. Add ground cumin, smoked paprika and garlic puree and cook out for 1-2 minutes
  5. Add tomato passata and cook out for about 30 minutes
  6. Once tomato sauce is cooked out make 3 little wells with a spoon and crack 3 eggs into each well
  7. Cover with lid and cook for around 8-10 minutes or until the eggs are set but with yolk still runny

Wild garlic pesto

Place all ingredients in blender and blitz until smooth


Serve shakshuka in pan and garnish with sliced avocado, wild garlic pesto, feta, ciabatta slices, spring onion, coriander and chilli to finish