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    You are in: Home / Recipes / Truffled Eggs En Cocotte Recipe
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    Truffled Eggs En Cocotte

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Chef Kate's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      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.
    3. 3
      Preheat the oven to 325 degrees.
    4. 4
      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.
    5. 5
      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).
    6. 6
      Strain the cooled cream-and-truffle mixture, reserve the truffles, and divide the infused cream between the cocottes.
    7. 7
      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.
    8. 8
      Line a shallow roasting pan with waxed paper.
    9. 9
      Put in the cocottes and gently pour boiling water around them until the water comes halfway up the sides.
    10. 10
      Place in the oven and bake, checking after 10 minutes; the cream should be just set but the yolk should still be runny.
    11. 11
      If you prefer your egg a little more cooked, bake for another 2 to 5 minutes.
    12. 12
      Put a cocotte on each plate, garnish with the slices of the reserved truffles and serve.
    13. 13
      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!

    Browse Our Top Breakfast Recipes

    Ratings & Reviews:

    • on August 29, 2009

      55

      The aroma of truffle infused in these eggs is unbelieveable!!! Great method to get the most out of your truffles! For cheese I used Parmesan and it formed nice savory crust, it was all just perfect.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Truffled Eggs En Cocotte

    Serving Size: 1 (85 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 213.7
     
    Calories from Fat 178
    83%
    Total Fat 19.8 g
    30%
    Saturated Fat 10.6 g
    53%
    Cholesterol 291.4 mg
    97%
    Sodium 90.5 mg
    3%
    Total Carbohydrate 1.0 g
    0%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.4 g
    1%
    Protein 7.8 g
    15%

    The following items or measurements are not included:

    black truffles

    emmenthaler cheese

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