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Truffled Baked Egg with Aged Comté
4
Convives
10
Préparation (min.)
8
Cuisson (min.)
Budget de la recette estimé : Entre 45 et 50 /Pers
Ingrédients
- Cocottes
- 4 very fresh eggs
- 40 g of fruity Comté cheese
- 20 cl of liquid fresh cream
- a little butter
- 60 g of fresh black truffle Plantin or 2 jars of black truffle peels (2 × 30 g)
- 20 cl of black truffle juice Plantin
- fleur de sel and freshly ground pepper
- Garnishes
- 6 to 8 slices of Colonnata bacon
- sliced bread or country bread
The Fineness of a Generous Truffle Egg Cocotte
In a family-style or elegant dinner version, this truffle egg cocotte offers a delicate blend of silky cream, runny yolk, and the deep aroma of Plantin black truffle. The balance between the sweetness of the eggs, the richness of Comté cheese, and the aromatic power of truffles creates a warm and refined experience. A dish that is simple to prepare but exceptional in its depth of flavor.
Cuisinez cette recette avec les produits Plantin
Préparation
Prepare the Cocottes
Butter four small cocottes to ensure even cooking. Distribute the crème fraîche and then pour the black truffle juice into each container. This flavored base provides the creaminess and aromatic intensity essential to the recipe.
Add the Truffle and Comté
Cut about 20 g of black truffle into small pieces (or distribute two jars of trimmings) and add them to the cocottes. Top with finely grated Comté. As it melts, it will blend with the cream and offer a subtle balance of sweetness and fruitiness.
Place the Eggs and Season
Crack an egg into each cocotte. Lightly salt with fleur de sel and pepper. Be careful to keep the yolk intact: its runny texture will bring all the indulgence of the truffled egg cocotte.
Bake in the Oven
Close the cocottes and place them in a preheated oven at 150 °C for 8 minutes. The cooking should just set the white to keep the yolk perfectly creamy. A gentle cooking is essential to preserve the delicacy of the truffle.
Prepare the Garnishes
Meanwhile, brown the bacon in a pan until it becomes crispy. Cut the bread into strips and toast them to achieve a crunchy texture ideal for dipping into the eggs.
Finalize and Serve
Upon removing from the oven, add the remaining 40 g of freshly grated or thinly sliced truffle. Place the bacon chips on top. Serve immediately with warm strips of bread to fully enjoy the contrast of creaminess, crunchiness, and black truffle aroma.
Astuce(s) du Chef Plantin
- Add a knob of butter to the cream for an even creamier texture.
- Finish cooking covered to retain the truffle's volatile aroma as much as possible.
- Serve the casseroles on slightly warm plates to prolong the tasting experience.
