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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
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directions
Step 1
Preheat oven to 350.
Step 2
Boil about 6 cups of water for the bain- marie (water bath).
Step 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.