Eggs in Cocotte, a simple recipe. Needless to 'sell’ as an original recipe, but it is so quick and tasty that anyone who cares about originality. Ideally, it should use the white truffle of Alba (which of course we all always at home) but in times of crisis to save I preferred a great substitute: a white truffle cream of the Crete Senesi purchased at the Exhibition held in San Giovanni d'Asso in November (I recommend you give us a short visit if you are near, any information on www.cretesenesi.com). These eggs, enjoy with lots of buttered toast, They will make you go to bed happy and will save you if you have no idea what to prepare for dinner….
Ingredients for 4 people:
- 8 fresh eggs
- a jar of 50 grams of white truffle cream
- 200 grams of Taleggio cheese cut into cubes
- 4 tablespoons cream
- butter as required
- ground black pepper
Preheat the oven to 200 degrees. Grease the casserole with melted butter. Put on the bottom of each of the diced cheese and a tablespoon of cream. Then a teaspoon of truffle cream.
Rompervi over two eggs, taking care not to break the yolk, season with salt and pepper. Add some butter on top. Place the casserole in a baking pan filled to one third of hot water and bake for about 8 minutes.
White should be opaque, but the yolk should be soft. Serve with plenty of buttered toast.
THE PAIRING: with this dish is best to avoid the full-bodied reds, because the truffle deserves to be valued. Then, better to go to an aromatic white as a Gewurztraminer or Langhe Doc White.