Serves 4 / Preparation 30mins / Cooking 20mins
- 8 Free Range Eggs
- 200 ml Cream pouring
- 1 teaspoon Thyme
- 1 Garlic
- 10 g black truffles or truffle oil
- 4 thick slices of Brioche
- 100 g Butter
- salt and freshly ground black pepper
Place the cream into a saucepan with the crushed garlic clove and the thyme and a pinch of salt.
Grease ramekin moulds well with butter (or better yet truffle butter).
Place one tablespoon of cream into each mould and then break in two whole eggs. Top with the remaining reduced cream.
Prepare a water bath with boiling water and place the moulds into the water bath so that the level is at least half way up the moulds.
Place the water bath into a pre-heated oven at 180 degrees for 10 minutes.
Whilst the eggs are cooking toast the brioche and cut into thick solders (slices).
Remove the cocottes from the oven and serve with the toasted brioche fingers. If you want to jazz the eggs up, add a few drops of truffle oil.
As seen in the LifeStyle FOOD Channel production The Best In Australia. For more recipes from the series visit www.LifeStyleFOOD.com.au