Baked Eggs with Summer Truffle is a traditional British recipe (based on a French/Italian original) for a classic dish of eggs baked with summer truffle shavings and Parmesan shavings in truffle oil. The full recipe is presented here and I hope you enjoy this classic British version of: Baked Eggs with Summer Truffle.
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This is a variant of the French Oeufs en Cocotte prepared with the black Perigord truffle and the Italian uova al tartufo mede with the Piedmontese white truffle it shows that the dish can be adapted to the native British summer truffle and shows off the flavours of that truffle admirably.
Ingredients:
25g unsalted butter
2 tbsp rapeseed oil
4 large eggs
salt, for sprinkling
1 summer truffle, sliced
handful of Parmesan cheese shavings (optional) British truffle oil, to drizzle
Method:
Pre-heat your oven to 200C (Gas Mark 6).
Heat the butter and olive oil in a cast iron (or other oven safe) frying pan. The pan needs to be large enough to hold the eggs comfortably. If you don't have a suitable frying pan you can use a sandwich cake tin.
When the oil is very hot take the pan off the neat and break in the eggs. Sprinkle a little salt over the whites of each egg. Divide the summer truffle slices and Parmesan shavings (if using) into four mounds and arrange these over the eggs.
Transfer to the centre of your pre-heated oven and bake for 5-13;7 minutes, until the eggs are just set. Remove from the oven, drizzle over a little truffle oil and serve immediately.
