Truffle N’ Eggs – Oeufs En Cocotte
A few months back, the Mister brought home a beautiful black truffle from Perigord, France and I’ve been saving half of it in my freezer (under heavy security), cradled in tin-foil, and locked inside an airtight glass container. Recently, I decided to let the truffle shine in this classic, and elegantly simple oeufs en cocotte dish. Truffles thrive when paired with cheese and flavourful fats, so it was a match made in heaven to combine the gooey richness of golden egg yolk, cream, and 24month aged parmagiano all in one magnificent homage to the truffle.
This dish is so incredibly simple, yet resonates all the star qualities for the prized ingredient.
What you’ll need (serves 6):
- 6 eggs
- 3/4 cup heavy cream
- 1 tbls butter
- salt & pepper to taste
- parmagiano (preferably 24month aged)
- truffle shavings
Pre-heat oven to 190 celsius.
Boil some water in a kettle.
Butter each ramekin generously.
Crack an egg into each ramekin.
Me, happily assembling the ramekins. Rarely do I get a picture of myself working in the kitchen since I’m usually the only one cooking, so it was nice to get these photos from a helpful friend.
Pour a dollop (around a tbls) of heavy cream over each egg.
Sprinkle each creamed topped egg with salt and pepper.
And crown with some truffle shavings! Use as much as your heart desires!
Place the ramekins inside a baking dish, and carefully fill the baking dish halfway with boiling water. Be careful not to pour any into the ramekins.
Bake the eggs in the hot water bath for 10-15 minutes. The eggs should still be slightly wobbly when you pull them out of the oven.
Gooey eggy goodness!