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TRUFFLED OEUFS EN COCOTTE
(ingredients are for per person)

Spring-time is egg time. Eggs are perfect for late breakfast or brunch. These little pots of egg and cream, flavoured with truffle oil, are delicious whether enjoyed with sour dough soldiers or tender, steamed Burwash asparagus.

1. Pre-heat the oven to 180C.

2. Lightly butter a ceramic ramekin dish.

3. Crack the egg into it, season with salt and pepper, pour on the cream and oil.

4. Stand the ramekin/s in a roasting tin and fill the tin with freshly boiled water from the kettle. It should come up to just over half the height of the ramekin/s.

5. Place in the oven and bake for 12-13 minutes or until just set.

6. While the cocottes bake, break the asparagus spears where the base will naturally snap. Place in steamer inset or large colander and place over a pan of lightly boiling water. Steam for 3 minutes until tender but still al dente.

7. Serve the truffle scented, creamy eggs with the steamed spears and a small mound of aromatic salad leaves.


Recipe provided by www.cambridgecookeryschool.com

INGREDIENTS

A little soft butter to line the ramekin

1 large organic egg

teaspoon of Malden Sea salt

A small pinch of freshly ground black pepper

1 tablespoon single cream

teaspoon Tartufalba white truffle oil from the Larder

6 spears of freshly steamed Burwash asparagus

A small bunch of Oriental salad leaves from Andrew Izzard or some Pequeno tender leaves from the Larder

website by www.mackandme.com