We have revisited the famous egg casserole recipe with the good taste of truffle . Whether for breakfast or dinner with soup, your truffle egg casserole will delight your taste buds with its creaminess and elegant truffle flavors.
This simple and quick preparation, enhanced with toast and truffle butter , will delight you with our fresh or canned truffles. It's a refined cooking idea for your Christmas recipes.
How to flavor your truffle eggs?
For your recipes based on eggs and truffles, if you want to have an even more pronounced taste of this black diamond (to delight the taste buds of your guests at Christmas). We advise you to place your fresh eggs for 24 hours in a jar with fresh truffle, this will not work with canned peels. This kitchen tip will naturally flavor your eggs.
Preparation of the recipe
STEP 1
First, preheat your kitchen oven to 180°C (thermostat 6)
2ND STEP
Lightly butter four individual ramekins.
STEP 3
Finely slice the fresh truffles (or open your can of peels) then distribute them at the bottom of each ramekin.
STEP 4
Next, crack an egg into each ramekin, being careful not to pierce the yolk
STEP 5
Add a tablespoon of crème fraîche to each ramekin, being careful not to completely cover the egg yolk. Salt and pepper to taste.
STEP 6
Place a knob of butter on top of each egg.
STEP 7
Place the ramekins in a baking dish, then pour hot water into the dish to come halfway up the ramekins.
STEP 8
Finally, place in the oven and cook for about 10 to 15 minutes, until the whites are set but the yolks remain runny. Watch the cooking so as not to overcook the truffle casserole eggs.
STEP 9
Once cooked to your liking, remove the boiled eggs from the oven and let them rest for a few minutes on your kitchen worktop before serving.
Tips:
You can add a little cream and possibly garnish with chopped chives before serving to add freshness and a few peels for decoration. It's ready !
For those with a sweet tooth, you can accompany your cooked eggs with toast, truffle butter, chestnuts, button mushrooms or turmeric to your eggs as in Cyril Lignac's recipe. An entry to put in your Christmas recipe book.
