| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Worrall tho, Worrall1 |
1 |
servings |
INGREDIENTS
| 4 |
tb |
Creme fraiche |
| 3 |
ts |
Truffle paste |
| 3 |
ts |
Grated parmesan |
|
|
Salt |
|
|
Pepper |
| 2 |
|
Eggs |
INSTRUCTIONS
Preheat the oven to 200C. Mix together the creme fraiche, truffle
paste, parmesan, salt and pepper in a bowl. Take two ramekin dishes
and rub butter around their edges and leave a knob of butter in the
bottom. Spoon 2dsp of the mix in the bowl on top.
Break an egg into the dish and add a touch of salt and pepper and a
dribble of cream on top. Repeat this process for a second egg and
then place the ramekins onto a baking tray which has 1/4inch of water
in it. Place this in the oven for 10 minutes or until the yolks of
the eggs are soft and the whites hard.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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