Baked Eggs with Black Truffle and Aged Comté
Baked Eggs with Black Truffle and Aged Comté
Plantin Kaviari
4
10 minutes
10 minutes
French
Breakfast
Easy
These baked eggs combine cream, Xavier 18-Month Comté and Plantin Black Winter Truffle in individual ramekins. The Comté melts into the cream with its fruity, savoury character, while truffle juice and fresh black truffle bring an aromatic depth that complements the soft yolk. Xavier’s 18-month Comté is described as having pronounced fruity notes, and Plantin’s black truffle juice is intended to enhance stocks, soups and sauces.
Ingredients
- 4 very fresh eggs, at room temperature
- 40 g Xavier 18-Month Comté, finely grated
- 200 ml full-fat crème fraîche or double cream
- 10 g unsalted butter, softened, for greasing the ramekins
- 60 g fresh Plantin Black Winter Truffle, if in season, divided
- or 60 g Plantin Black Truffle Breakings, divided
- 60 ml Plantin Black Winter Truffle Juice
- Fine sea salt and freshly ground black pepper, to taste
Serve with
- 6–8 slices Colonnata bacon
- Country bread, cut into soldiers, for serving
Directions
Prepare the ramekins:
Preheat the oven to 180°C. Butter four small ramekins and place them in a deep roasting tin. Divide the crème fraîche, Plantin Black Winter Truffle Juice and grated Comté evenly among the ramekins.Add the truffle and Comté:
If using fresh truffle, finely chop some of it and divide it among the ramekins, reserving the remainder for finishing. If using truffle breakings, divide the drained breakings between the ramekins, reserving some for serving.Add the eggs:
Crack one egg into each ramekin and season lightly with fine sea salt and freshly ground black pepper.Bake the eggs in a water bath:
Pour hot water into the roasting tin until it reaches halfway up the sides of the ramekins. Bake for 8–10 minutes, until the whites are just set and the yolks remain runny.Cook the bacon and toast the bread:
Meanwhile, fry the bacon until crisp. Cut the bread into soldiers and toast until golden.Finish and serve:
Remove the ramekins from the water bath. Top with the reserved fresh truffle or truffle peelings and the crisp bacon. Serve immediately with the warm toast soldiers.
