Monday, July 28, 2008
Baked Eggs with Truffles
A promise is a promise, there were to be no more truffle recipes and really, when I wrote that, there weren't. However, last Sunday morning, brooding clouds were dropping rain showers, spawned from a freezing cold and icy finger of weather that had fallen upon us straight from Antarctica, so I lit a warming fire. It was also one of those rare & delicious occasions when everyone else was sleeping and I had the place all to myself.
My sleeping wife D had expressed a desire to have one last lot of truffled scrambled eggs, from the small piece of truffle that was held back. As I enjoyed a mug of coffee and the warmth of the fire, my thoughts turned towards cooking breakfast. It was then that a new idea emerged from the quiet recesses of my mind.
It's a simple dish that I've cooked before, an egg is placed in a ramekin with some cream and other flavourings, then baked until the white is set and the yolk still runny. There might be some cooked spinach, a little chopped ham, or even gently fried fresh porcini, there are many different choices which all make for a wickedly good breakfast. So adding finely chopped truffle was no revelation, more just a natural progression.
For a little more flavour, some good quality cheese was finely grated and placed on top, in this case it was gruyere, not the cheap square block that smells like vomit, but a fine piece cut from a wheel, other choices like cheddar for example, would be good too.
Some raw Continental bacon with its distinctive U-shape is gently fried and provides a smoky and salty counterpoint to the pot of utter deliciousness along with some good quality bread for dunking in and mopping up all traces of goodness.
I hope you all forgive me for breaking my promise -- I've now learned my lesson; to not make promises I might not keep. I blame the fire though.
Baked Eggs with Truffles
per ramekin or pot
1 tablespoon double cream, warmed
1 teaspoon finely chopped or grated truffle
1 tablespoon finely grated gruyere or other cheese
In a small ramekin or other oven proof container, that will just contain the egg and cream, place the tablespoon of warm cream, then crack in an egg. Sprinkle over the truffle, then top with the gruyere or other cheese. Place in a hot oven, then immediately turn to low and bake for about 10 minutes* until the white is set and the yolk still runny. Two eggs per serve is about right.
*My eggs were cooked a little longer and consequently the yolk wasn't as runny as hoped and is why the cheese became well browned. I was only looking to colour the cheese slightly, perhaps a moderate oven for 10 minutes might be better.