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Oeufs en Cocotte

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Recipe summary

Preparation time:
Cooking time:
Yield: 0

Ingredients

  • 2 tablespoons butter
  • 1 tablespoon black truffle paste
  • 4 teaspoons crème fraiche
  • 4 4 eggs
  • 2 tablespoons 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.
Pitchin' In
Pitchin' In

Lynn Crawford will do whatever it takes to get at the best, freshest ingredients in the world. She’ll take on any challenge, relying on locals to show her how it’s done.

Cooking Club Challenge
Cooking Club Challenge

May's Cooking Club Challenge: Chicken with Papaya BBQ Sauce

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