Baked Eggs with Spring White Truffle
Drogo
3 - 4
5 minutes
25 minutes
These luxurious baked eggs with spring white truffle make an elegant breakfast, brunch or light supper that's surprisingly simple to prepare. Combining earthy mushrooms, fragrant wild garlic and rich eggs, this indulgent white truffle recipe showcases the delicate flavour of seasonal spring truffle at its best. The creamy baked eggs provide the perfect backdrop for the aromatic white truffle, creating a dish that feels both comforting and special.
One of the best things about truffle eggs is their versatility. If wild garlic isn't in season, you can easily substitute spinach, fresh herbs or chopped ham. Whatever variation you choose, the addition of fresh spring truffle transforms these baked eggs into a memorable dish that's perfect for entertaining or elevating a weekend brunch.
Ingredients
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8 eggs
- 100g mushrooms sliced
Handful wild garlic, sliced
- 20g spring white truffle
- 15g butter
Bread, to serve
Directions
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- Step 1, Preheat the oven to 180C.
- Step 2, Butter 4 ramekins or other small ovenproof dishes.
- Step 3, Slice the mushrooms and add some to each ramekin, then add some wild garlic.
- Step 4, Crack the eggs on top and season with salt and pepper.
- Step 5, Bake for around 15 minutes, or until the eggs are just set and the yolks are still runny.
- Step 6, Serve with the crusty bread and truffle shaved on top.
Ingredients you'll need
