Truffle for my Valentine


Our last truffle has been working overtime infusing fresh eggs in the fridge....unfortunately the heavy snow and cold of the last fortnight has ensured truffling 'a la mouche' is not an option so I have been hoarding this truffle for a special occasion.

Oh and you thought I meant Valentines in our house the 14th Feb is my husbands birthday, the man was 'born to love'.

Oeufs en Cocotte, adapted from Mastering the Art of French Cooking by Julia Child....and for the occasion I dusted off our Le Creuset heart ramekins which we received as a wedding present.

Truffle infused eggs, diced ham, cream, a drizzle of truffle oil and finished off by a few truffle shavings.....delish!

Oeufs en Cocotte

adapted from Mastering the Art of French Cooking by Julia Child

For each serving:

1. Preheat oven to 375F(187C) degrees.

1/2 teaspoon (2 mL) butter

1 ramekin 2-1/2 to 3 inches (6.3-7.6 cm) in diameter and about 1-1/2 inches (3.8 cm) high

2 tablespoons (30 mL)  cream

A pan containing 3/4-inch (1.9 cm) of simmering water

1 or 2 eggs

Butter the ramekin, saving a dot for later. Add 1 tablespoon (15 mL) of cream and set the ramekin in the simmering water over moderate heat. When the cream is hot, break into it one or two eggs. Pour the remaining spoonful of cream over the egg and top with a dot of butter.

Place in the middle level of the hot oven and bake for 7 to 10 minutes. The eggsare done when they are just set but still tremble slightly in the ramekins. They will set a little more when the ramekins are removed, so they should not be overcooked.*

Salt and pepper

Season with salt and pepper, and serve.