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Christmas Baked Egg with Black Truffle and Crispy Bacon
4
Servings
15
Preparation (min.)
12
Cooking (min.)
Ingredients
- 4 eggs
- 200 ml of heavy cream
- 20 to 25 g of black truffle shavings
- 50 g of fresh black truffle
- 4 slices of bacon
- 4 slices of country bread or sandwich bread
- 20 g of butter
- A few chives
- Fleur de sel
- Pepper
Christmas Baked Egg with Black Truffle and Crispy Bacon
A festive, melting, and generous starter, perfect for year-end meals.
The baked egg is accompanied by a cream delicately flavored with black truffle bits, while the crispy bacon adds a smoky and crunchy touch.
Served with some golden toast strips, this simple yet refined dish perfectly finds its place on a Christmas table.
The baked egg is accompanied by a cream delicately flavored with black truffle bits, while the crispy bacon adds a smoky and crunchy touch.
Served with some golden toast strips, this simple yet refined dish perfectly finds its place on a Christmas table.
Cook this recipe with Plantin products
NEW
![Crème de beurre à la Truffe Noire]( "Crème de beurre à la Truffe Noire")
![Crème de beurre à la Truffe Noire]( "Crème de beurre à la Truffe Noire")
Preparation
Prepare the Bacon
Heat a pan without any fat and then place the bacon slices in it. Cook until they are golden brown and crispy. Then place them on paper towels and set aside.
Prepare the Truffle Cream
Pour the liquid cream into a small saucepan. Add the black truffle pieces and gently heat for a few minutes without boiling. Lightly salt and add a bit of pepper.
Prepare the Cocottes
Lightly butter four small individual cocottes. Pour a small amount of truffle cream into the bottom of each.
Add the Eggs
Carefully crack an egg into each cocotte. Add the remaining truffle cream around the yolk, without completely covering it.
Cook the Eggs Cocotte
Preheat the oven to 180 °C. Place the cocottes in a dish filled with hot water halfway up to create a water bath. Bake for about 10 to 12 minutes, until the white is set but the yolk remains runny.
Prepare the Soldiers
Cut the slices of bread into sticks. Brown them for a few minutes in a pan with a knob of butter or in the oven.
Finalize the Plating
Place a slice of crispy bacon in each cocotte. Add a few extra shavings of black truffle and some finely chopped chives.
Serve
Serve immediately with the soldiers still warm.
Plantin Chef’s tip(s)
Carefully monitor the cooking of the eggs: the white should be just set while the yolk should remain runny. Add some of the truffle shavings at the end of cooking to best preserve their aroma.
