When I made my lemon & olive oil cupcakes with black truffle buttercream, I had a small truffle to spare and stored it among some eggs for a few days, to infuse them with the truffle flavour (this works because eggshells are porous). I then used the eggs in a simple brunch recipe, cooking them “en cocotte” with a layer of truffled pate de foie on the bottom and pan-sauteed mushrooms with Madeira wine in the middle. Topped after baking with some chives, shaved truffle and salt, they were perfect to serve with toasted ciabatta “soldiers”.
The method for making eggs (oeufs, if you must) en cocotte is simple. Many recipes will tell you to bake them in a water bath in the oven, but I know from experience that carefully transferring pans full of scalding hot water from counter to oven without getting water in your eggs or burning your hands is not that easy (yep, ouch!), and there’s a much better and safer way of cooking these eggs – on the stovetop!
Eggs en Cocotte
For each serving:
3-4 tablespoons of the fillings of your choice. I used 2 tbsp truffled pate de foie gras, which is fatty duck liver with truffles, and two ounces of Beech and Maitake mushrooms, sauteed with butter, salt and Madeira wine until the liquid was gone. Another good idea would be cured pork and sauteed leeks. Make sure everything is pre-cooked; otherwise your dish will come out watery.
1-2 large eggs
A ramekin or individual-sized oven-proof pot (mine are from Staub and hold approximately one cup)
Optional toppings: chives, finishing salts, shaved truffle, shaved or finely grated hard cheeses
Fill a deep frying pan with enough water to come halfway up your ramekins when they are all placed inside, and heat the water to simmering.
Lightly grease individual containers.
Add a few tablespoons of your choice of ingredients.
Crack an egg or two on top and dot with a bit of butter.
Place ramekins/cocottes into the pan and cook until the egg whites are just set, approximately 10-12 minutes.
Carefully remove from pan, top as desired, and serve with toast.