TRUFFLED EGGS EN COCOTTE
An expensive but quite wonderful indulgence. You need to plan in advance because the eggs must infuse for at least 24, but preferably 48 hours.
Provided by Chef Kate
Categories Breakfast
Time 40m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Put the eggs in an airtight container with the truffles and keep in the refrigerator for at least 24 hours or 48 hours if possible, to allow the aroma of the truffles to permeate the eggs.
- Slice the truffles as thinly as possible (There are actually special tools for this but a vegetable peeler works just fine). Bring the cream just to a boil in a small pan, then immediately remove from heat and drop in the truffles,cover the pan and set aside until cool.
- Preheat the oven to 325 degrees.
- Brush the insides of 2 cocottes or ramekins, about 3 1/4 inches in diameter and 1 1/2 inches deep, with the softened butter and season with salt and pepper.
- Coat the bottom and sides of the ramekins with the grated cheese, tipping any excess out of the ramekins (just as you would flour a buttered cake tin).
- Strain the cooled cream-and-truffle mixture, reserve the truffles, and divide the infused cream between the cocottes.
- Carefully crack the eggs in a bowl and tip it gently into each cocotte so the top of the yolk appears through the cream. Sprinkle on the remaining cheese.
- Line a shallow roasting pan with waxed paper.
- Put in the cocottes and gently pour boiling water around them until the water comes halfway up the sides.
- Place in the oven and bake, checking after 10 minutes; the cream should be just set but the yolk should still be runny.
- If you prefer your egg a little more cooked, bake for another 2 to 5 minutes.
- Put a cocotte on each plate, garnish with the slices of the reserved truffles and serve.
- Note: You can be generous and eat all the truffle with your breakfast companion, or you can save some and use it to garnish a salad or a dish of pasta--so wonderful!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #for-1-or-2 #breakfast #lunch #eggs-dairy #vegetables #french #european #holiday-event #mushrooms #brunch #number-of-servings
You'll also love
Tareen Khalid
[email protected]I would definitely recommend this recipe to anyone who loves eggs and truffles.
Shae Clark
[email protected]I made these eggs for breakfast and they were perfect. The truffle flavor was just right, and the eggs were cooked perfectly.
Koban Shaban
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The eggs are sure to impress your guests.
saraphina wilson
[email protected]I've made this recipe several times, and it's always a hit. My guests love the rich, decadent flavor of the eggs.
Manju Limbu
[email protected]These eggs are a great way to use up leftover truffles. I had some black truffles from a recent trip to Italy, and they were perfect for this recipe.
Moon Jawed
[email protected]I'm not a fan of truffles, so I was hesitant to try this recipe. But I'm glad I did! The truffle flavor was very subtle, and it didn't overpower the eggs.
Rose Isaacs
[email protected]I had some trouble finding truffle oil, but I eventually found it at a specialty store. The eggs were worth the effort, though. They were delicious!
yoUr rAt
[email protected]I was disappointed by these eggs. The truffle flavor was barely there, and the eggs were overcooked.
Ahamedfarhanibne Foridulwas
[email protected]These eggs are a bit pricey, but they're worth it for a special occasion. I made them for my wife's birthday and she loved them.
DGREAT SURVIVAL TV
[email protected]I followed the recipe exactly and the eggs turned out great. I would definitely make them again.
Sky Kutz
[email protected]Easy to make and incredibly delicious! I'm not usually a fan of eggs, but I loved these. The truffle flavor was amazing.
Akilah Skippers
[email protected]The eggs were cooked perfectly, with a soft, runny yolk. The truffle flavor was subtle but noticeable, and it really elevated the dish.
Sabit Hossain
[email protected]These truffled eggs were divine! The combination of the rich, earthy truffle flavor with the creamy eggs was heavenly. I served them with a side of roasted asparagus and a glass of champagne for a truly special brunch.