Ingredients 12 eggs 1 fresh truffle 4 fl. oz heavy cream Sea salt Freshly ground black pepper 1 tbsp grated parmesan
Preheat the oven to 400 degrees F. Divide the cream among the ramekins. Carefully crack 2 eggs into each ramekin and season to taste with salt and pepper. Put water in a large baking dish to form a bain-marie. Put the ramekins in that bath and into the oven. Bake 10 to 11 minutes depending on your oven (the white should be cooked and the yolk should be runny).
Remove from the oven and sprinkle with grated parmesan. Using a truffle slicer, shave some truffle on the top just before serving.
"Coddled eggs are the perfect brunch recipe! This truffled version will add a special touch to your brunch menu! It is a delicious alternative to scrambled eggs or omelette and an easy recipe which will probably impress your guests!" ~ Nathalie