I found a jar of truffle sauce at the store the other day...
So I bought it, experimented with it, and made this for breakfast. Oh boy, is it rich! Definitely an indulgent treat when you want to feel fancy.
What are Eggs en Cocotte, you ask? They're baked eggs. There are many different recipes using a variety of ingredients to make them not-so-basic. Like this one for example. Truffle sauce and gruyere? Drool.
I like to cook them until they're between the runny and soft cooked stage, about 14-15 minutes. It's the perfect consistency for dipping toast. If you prefer the yolks to be more cooked, just add a couple of minutes to the bake time.
Time: 30 minutes
Serves 4
Ingredients
1 garlic clove, minced
1 medium shallot, minced
1 tsp fresh thyme leaves
1 Tbsp butter + more for greasing the ramekins
1/2 cup of store-bought truffle sauce
4 large eggs
1-2 Tbsp heavy cream
kosher salt
freshly cracked pepper
1-2 oz gruyere cheese, finely shredded
crusty baguette, sliced on the bias, and toasted
Directions
Preheat the oven to 350°F. In a medium saucepan, bring 6 cups of water to a boil then turn off the burner (this hot water will be for later).
Grease 4 6-oz. ramekins with butter. In a small skillet over medium-high heat, melt 1 Tbsp of butter. Sauté the garlic, shallots, and thyme for about 3 minutes, until the shallots begin to soften. Mix in the truffle sauce and immediately remove from heat.
Spoon the sauce evenly among the 4 ramekins. Hollow out a circle in the middle of the sauce (this will keep the yolk centered). Crack an egg into a separate small bowl, then carefully slide it onto the sauce layer. Repeat with remaining 3 eggs.
Drizzle a little bit of cream around each egg then season with salt and pepper. Add a thin layer of gruyere on top, and place each ramekin into a baking dish. Place the dish into the oven and carefully pour in the hot water until it reaches about 3/4 of the way up the outside of the ramekins.
Bake for 15 minutes. To remove the hot ramekins from the baking dish, use a spatula along with tongs to transfer them to a towel before placing them on plates. Garnish with thyme sprigs and serve immediately with toasted baguette slices.
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