Œufs en cocotte is a very simple and quick dish, which I decided to prepare as a special holiday treat with a white truffle. The fresh truffle aromas marry themselves well with eggs or potatoes. In Provence, we are used to black truffles as our winter delicacy. The white truffles are the delicacies from Italy. Of course, there are advocates of each. Personally, I enjoy savoring either. Both are a true pleasure. Thinly sliced, ideally with a truffle shaver.
Ingredients for two guests:
1 fresh white truffle from Alba Italy
4 eggs, preferably organic
1/2 cup grated Parmesan cheese
3/4 cup cream
1 tarragon spring
Freshly ground sea salt and black pepper
Preheat oven to 375 F.
Separate the egg yolks from the whites by placing the yolks in each individual ramequin. Here I used two eggs per person but you can use only one person. Place the egg whites in a bowl with a round base.
Whisk the egg whites until they become foamy. You can either use a hand whisk or an electric beater. If you use an electric beater be sure you bring the egg whites to the foamy stage only and not too firm.
The œufs en cocotte are ready when the top is golden brown. The inside should still be runny. Top with the truffle shavings and tarragon. Cover with an upside down plate to infuse the flavors for a minute. Remove the plate and serve immediately. Enjoy with a small spoon.