Recipe œufs en cocotte with Truffles

Ingredients : 

For 2 people

  • Truffle Oil (black or  white truffle, depending on your preference)

  • 1 small truffle conserved in alcohol or saumure, shaved finely

  • 2 tablespoons of dry white wine

  • 1 small white onion, finely diced

  • 2 teaspoons goose or duck fat

  • 50g of ham, sliced finely

  • 1 small echalote, finely diced 

  • 2 eggs

  • Salt and pepper to taste

1.  Melt 1 teaspoon of goose fat in the pan, adding the echalote and onion and sautéing until transparent

2. Add the ham, season with salt and pepper, then add the white wine, allowing the mixture to simmer for 2 to 3 minutes

3. Grease your small cast iron or porcelain dishes with some goose fat to ensure the eggs dont stick

4.  Break one egg into each small dish, sprinkling the cooked ham on top. Season with the truffle slices

5. Fill a larger dish with boiling water, place the two small pots in the water so as to let them ‘bathe’

6. Bake on high heat (220c) for 3-5 mins according to desired texture

7.  Remove from water bath and serve pots on a plate with toast drizzled with truffle oil or truffle butter

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