Eggs have something comforting for me. Eggs with soft inside and toast are another wonderful childhood memory of mine. This more sophisticated version, is still super easy to make. Something I would make on a holiday breakfast, or for a simple dinner if I want something I like a lot.
A toast with avocado spread over it completes the meal.
Oeufs en cocotte (baked eggs)
For one serving:
2 tsp of truffle oil
2 tbs of sour cream
Butter for the ramequin
Heat the oven to 175°C
Butter the ramequin
Place the egg in it.
Pour the oil on top and spread the sour cream.
Sprinkle some salt on top.
Take a shallow pan that can go in the oven. Fill it up with boiling water and place the ramequin inside. The water should be up to ¾ of it’s height. Carefully put it in the oven. Watch out not to burn yourself and not to get water in the ramequin.
Bake for 17 minutes. Add pepper and serve immediately.