Baked Truffle Eggs

Serves 4

 

Ingredients

  • 8 free range eggs
  • 12 tbsp cream
  • 4 tbsp English spinach blanched, drained and squeezed dry
  • 4 tbsp parmesan or pecorino
  • 20g fresh black truffles
  • 8 slices good bread, toasted
  • 100g butter

 

Directions

  1. Preheat oven to 180C and grease 4 ramekin moulds well with butter or truffle butter.
  2. Add one tablespoon cream to each ramekin then carefully break two whole eggs into each ramekin.
  3. Add one tablespoon approx. spinach to each and top with 2 more tbspns cream.
  4. Prepare a water bath with boiling water and place the ramikins into the water bath so that the level is at least half way up the moulds.
  5. Place the water bath into a pre-heated oven at 180 degrees for 5 minutes. After 5 minutes sprinkle each ramekin with pecorino or parmesan.
  6. While the eggs are cooking toast bread, butter and cut into thick soldiers. Remove the eggs from the oven and serve.

 

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