Truffle Baked Eggs

On our last trip to Switzerland, Phil and I had the most delicious, memorable brunch in the lakeside town of Lucerne. One of our dishes was a baked egg dish - filled with cheese, ham, and all kinds of creamy goodness. When I got home I really wanted to replicate the dish but didn’t know what it was called, so I just tested out a bunch of various baked eggs dishes and mish-mashed this recipe together. I loved the idea of adding truffle on top, which elevated this simple recipe and brought a little French twist. When I lived in San Francisco I could get fresh black truffles from the Ferry Building, but if you can’t find them - white truffle butter will do in a pinch !

RECIPE

(Serves 2)

2 cloves minced garlic
1/4 tsp minced thyme
1/4 tsp minced rosemary
4 large eggs
4 Tbsp heavy cream
4 Tbsp grated parmesan
Pinch of salt and pepper
Freshly grated black truffles (or white truffle butter)

Preheat oven to 350˚F and grease ramekins with butter or cooking spray. Combine minced garlic, thyme, rosemary, and grated parmesan. Carefully crack two eggs into each ramekin, and then layer each dish with 2 Tbsp heavy cream, followed by 2 Tbsp of the cheese-herb mixture. Sprinkle with salt and pepper. Bake for 10-14 minutes until eggs are just set, but the middle is still slightly wobbly. Remove from oven and cool slightly, finish with freshly grated black truffles or melt a pat of white truffle butter on top. Serve with a simple side salad and glass of wine to transport yourself to summer in the South of France !