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Bone Marrow & Soft Boiled Eggs
Roasted bone marrow served with perfectly soft-boiled eggs.
Estimated. Worked out from the ingredients using the UK food composition tables, so treat it as a guide rather than a measurement. A typical recipe lands within about a quarter of the true figure. Makes about 1.
Ingredients
- 2 Marrow bones
- 3 Eggs
Cooking Steps
Preheat the oven to 220C (430F). Place the marrow bones cut-side up on a baking tray.
Roast for 15-20 minutes, until the marrow is soft and starting to bubble at the edges; a thin skewer should slide in easily.
Meanwhile, bring a small pan of water to a gentle boil. Lower the eggs in carefully and cook for exactly 6 minutes for a soft, runny centre.
Drain the eggs and run under cold water for 30 seconds to stop them cooking further, then peel.
Scoop the warm marrow onto toast or straight from the bone, season with a little salt, and serve with the soft-boiled eggs alongside.
Plant & Growing Tips
Chives
- Not in the recipe, but grow chives for a fresh, oniony garnish to cut the richness of the dish.
- Plant chive bulbs or sow seeds in full sun to partial shade in well-drained soil after the last frost.
- Chives are very adaptable and grow well in containers, making them perfect for a kitchen garden.
Natural Pest Control
- Chives are generally pest-resistant, but occasionally aphids may appear; spray with a strong stream of water to dislodge them.
- Maintain good air circulation around plants to prevent fungal issues.
Harvest
Chives
- Snip chive leaves close to the base with scissors, harvesting about two-thirds of the clump at a time to encourage regrowth.
- Regular harvesting will keep the plants producing tender new leaves and prevent them from becoming woody.
