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Directions for: Oeufs en Cocotte

Ingredients

2 Tbsp butter

1 Tbsp black truffle paste

4 tsp crème fraiche

4 4 eggs

2 Tbsp chives, finely chopped

salt and pepper, to taste

Directions

1. Preheat oven to 350.

2. Boil about 6 cups of water for the bain- marie (water bath).

3. Butter 4 ramekins. Divide the truffle paste and crème fraiche evenly between ramekins. Crack 1 egg in each ramekin, season with salt and pepper. Sprinkle with chives. Place ramekins in a large, high sided dish or roasting pan. Pour hot water around the outside of the ramekins. Gently, place the roasting pan in oven to bake, approximately 5- 8 minutes. Serve with toast.

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