Eggs and black truffle en cocotte

all details

Cocotte is a French term for the ramekins used to cook the dish. Use any small, shallow ceramic dish.

Ingredients

  • 250g butter
  • 10g fresh black truffle, shaved
  • 8 eggs
  • 8 tbsp cream
  • 80g parmesan, grated
  • Salt and pepper
  • Toast, to serve

Method

Place butter and half the shaved truffle in the bowl of a food processor, pulse until incorporated. Place truffle butter on a length of cling wrap and roll up into a log. Refrigerate until required. Preheat oven to 180C. Line four dishes with 2 tbsp truffle butter and break two eggs into each. Add 2 tbsp cream to each, sprinkle with parmesan and season with salt and pepper. Place in oven for 10-15 minutes until eggs are cooked but yolks still runny. Add remaining shaved truffle on top and serve with toast.

 

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  • Main Ingredients - Eggs
  • Cuisine - French
  • Course - Lunch

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