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Black Truffle Baked Eggs with Aged Comté
> Estimated gourmet budget for the entire recipe: €45–50 per person
Ingredients
Cocottes
> 4 very fresh eggs
> 40 g fruity Comté cheese
> 20 cl liquid cream
> a little butter
> 60 g fresh black truffle Plantin or 2 jars of black truffle peelings (2 × 30 g)
> 20 cl Plantin black truffle juice
> fleur de sel and freshly ground pepper
Garnishes
> 6–8 slices of Colonnata lard
> white bread or country-style bread
The elegance of black truffle baked eggs, in a generous sharing format
In a family-style version or as part of a refined dinner, these black truffle baked eggs offer a delicate interplay of textures: silky cream, runny yolk, and the deep aroma of Plantin black truffle. The harmony between the eggs’ sweetness, the aged Comté’s richness, and the truffle’s intensity creates a warm, sophisticated experience.
A simple preparation revealing exceptional depth and finesse.
Cook this recipe with Plantin products
Black Truffle Baked Eggs with Aged Comté
Butter four small cocottes to ensure even cooking. Divide the liquid cream among them, then pour in the black truffle juice. This fragrant base provides silkiness and an intense aromatic foundation essential to the recipe.
Chop about 20 g of fresh black truffle into small pieces (or distribute two jars of truffle peelings) and add to the cocottes. Sprinkle with finely grated Comté. As it melts, the cheese blends with the cream to create a delicate balance of richness and fruity notes.
Crack one egg into each cocotte, keeping the yolk intact. Season with a pinch of fleur de sel and freshly ground pepper. The runny yolk provides the signature texture that makes truffle baked eggs so indulgent.
Close the cocottes and bake in a preheated 150 °C (300 °F) oven for 8 minutes. The whites should just set while the yolks remain creamy. Gentle cooking is key to preserving the truffle’s delicate aroma.
Meanwhile, brown the lard slices in a pan until crisp. Cut the bread into soldiers and toast them until golden, perfect for dipping into the eggs.
Remove the cocottes from the oven and add the remaining 40 g of fresh truffle, finely grated or thinly sliced. Top with the crispy lard. Serve immediately with warm soldiers to enjoy the full contrast of creaminess, crunch, and truffle intensity.
Chef Plantin’s tip(s)
Add a small knob of butter to the cream for an even silkier texture.
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Keep the cocottes covered during cooking to preserve the truffle’s volatile aromas.
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Serve the cocottes on slightly warmed plates to maintain the dish’s temperature longer.
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