Eggs and black truffle en cocotte
Cocotte is a French term for the ramekins used to cook the dish. Use any small, shallow ceramic dish.
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- 250g butter
- 10g fresh black truffle, shaved
- 8 eggs
- 8 tbsp cream
- 80g parmesan, grated
- Salt and pepper
- Toast, to serve
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.