Truffled Eggs En Cocotte
Indulge in pure luxury with Truffled Eggs en Cocotte, a classic French-inspired dish elevated by the earthy elegance of black truffle oil. Perfectly baked in individual ramekins, this recipe combines silky eggs, rich heavy cream, and nutty Parmesan cheese for a decadent brunch or special breakfast treat. The water bath technique ensures tender whites and delightfully runny yolks, while a sprinkle of fresh chives adds a vibrant burst of flavor. Serve these velvety baked eggs with crusty bread or toasted points for dipping, and savor the gourmet simplicity of this 25-minute culinary masterpiece. Keywords: truffled eggs en cocotte, gourmet baked eggs, truffle oil recipes, elegant brunch ideas, French breakfast recipes.
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Recipe Information
Ingredients
- 4 large eggs
- 4 tablespoons heavy cream
- 2 teaspoons black truffle oil
- 1 tablespoon unsalted butter
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon fresh chives
- 0.5 teaspoon kosher salt
- 0.25 teaspoon freshly ground black pepper
- 2 cups hot water
Instructions
Preheat your oven to 375°F (190°C).
Lightly grease the insides of two ramekins (6-ounce capacity each) with the unsalted butter to prevent sticking.
Crack 2 eggs into each ramekin, being careful not to break the yolks.
Drizzle 1 teaspoon of truffle oil over the eggs in each ramekin.
Add 2 tablespoons of heavy cream into each ramekin around the eggs, ensuring the cream doesn't fully cover the yolks.
Sprinkle 1 tablespoon of grated Parmesan cheese evenly over each ramekin.
Season each ramekin with a pinch of kosher salt and freshly ground black pepper.
Prepare a water bath: Place the ramekins in a baking dish and pour the hot water into the dish until it comes halfway up the sides of the ramekins.
Carefully transfer the baking dish to the oven and bake for 12-15 minutes, or until the egg whites are set but the yolks are still slightly runny. Keep an eye on them as oven times may vary.
Using oven mitts, carefully remove the ramekins from the water bath and set them on a heatproof surface to cool slightly.
Garnish with the chopped fresh chives for a pop of color and added flavor before serving.
Serve immediately with toast points or crusty bread for dipping.
Nutrition Facts
Calories |
709 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.0 g | 81% | |
| Saturated Fat | 28.5 g | 142% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 845 mg | 282% | |
| Sodium | 795 mg | 35% | |
| Total Carbohydrate | 1.9 g | 1% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 0.7 g | ||
| Protein | 29.3 g | 59% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 285 mg | 22% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 290 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
