Oeufs en cocotte

Since working on the canonical mother sauces has meant we have, at any time, 15-20 eggs in the kitchen, we've been essentially pigging out on eggs for the last two weeks. A quick search will reveal plenty of prettier oeufs en cocotte out there, but ours were delicious anyway.



Ingredients
1 egg, preferably at room temperature
1/2 T heavy cream
five drops of truffle oil
black pepper and salt

Method
1. Boil some water and preheat the oven to 375˚.
2. Crack the egg into a ramekin.
3. Add the cream, truffle oil, salt and pepper, being careful not to break the yolk.
4. Place the ramekin into a larger, ovenproof pot, and pour the boiled water about halfway up the side of the ramekin.
5. Place egg in the oven for 11-12 minutes, until white is done but yolk is still runny (we still haven't succeeded in getting it cooked just right...)


Eaten with toast or by itself, this is one of the most delicious forms of egg I've ever had!