I know no one is reading this week because you’re all busy cooking Thanksgiving dinners! Â And as much as I wish I could share with you a perfect, foolproof roasted turkey recipe, this lovely little egg dish is all I have this week. Â Don’t worry, though — lots of other great holiday treats coming up!
There’s a restaurant near us that makes this amazing truffled egg dish, perhaps one of the most awesomely decadent breakfasts one could imagine. Â So this was my super easy, home cook alternative — a little truffle oil goes a long way, and it’s a great staple to keep in your kitchen. Â With mushrooms, with eggs, and even drizzled on a salad, it’s such a great, elegant addition to a simple dish!
truffled eggs en cocotte recipe
4 tsp. unsalted butter, at room temperature
3 large mushrooms, sliced
Salt and freshly ground pepper, to taste
1/4 cup grated gruyere cheese
2-3 tbsp truffle oil
Butter four ramekins. Put a few mushroom slices in the bottom of each ramekin and top with 1 tablespoon cheese and 1 teaspoon butter in each. Break 1 egg into each ramekin, then top each with salt, pepper, one teaspoon of truffle oil and and another tablespoon of cheese.
Preheat the broiler and then place the ramekins in the oven. Broil the eggs for 5 minutes, or until whites are just set. Allow to cool slightly, and serve with additional cheese and a small drizzle of truffle oil.