Home » Eggs in cocotte with bacon, robiola di Roccaverano e tartufo

Eggs in cocotte with bacon, robiola di Roccaverano e tartufo

by Ada Parisi
5 min read

Eggs in cocotte with bacon, robiola di Roccaverano e tartufo: an egg for starter, two per second. This is my mantra when I decide to prepare eggs in cocotte, a dish that I love because it has everything I like. The eggs, precisely, the cream, cheese usually, and then is enriched from time to time from what the season or the cooler offer. This time in cocotte gone are the robiola di Roccaverano, Piedmontese cheese Dop of absolute excellence, the black truffle, the bacon and chives. A delicacy. I propose the Starter version, But if you want to make a second add an egg-head. And that you are not missing, in both cases, rich brioche bread or homemade bread! If you like eggs in cocotte, good, Nice and easy to make, try the ones with Asparagus and pecorino cream, those of quail with peas, Bacon and Gruyère fondue or those with taleggio cheese and truffle cream.

Ingredients for 4 people:

  • 4 fresh eggs
  • 200 ml of cream
  • 50 grams of bacon or bacon in a single slice
  • just enough butter to butter the cocotte
  • salt and pepper
  • enough chives
  • 120 grams of robiola di Roccaverano
  • 10-15 grams of black truffle

Preheat oven to 200 degrees ventilated. Dice the bacon and fry it in a pan without any fat until it becomes crispy.

Butter casserole and pour in a tablespoon of cream, Add a piece of robiola and head a little’ Crispy Bacon (keep a few small nut aside for decoration). Break an egg and pour some more’ cream (avoiding the yolk).

Season with salt, pepper and bake in a water bath (putting the cocotte in a baking pan with water that it reaches about half the cocotte) for 10 minutes. White must clot but the yolk should remain soft.

When the casserole is ready, Garnish with a little of bacon, with the finely chopped chives and thin slices of truffle. Serve immediately with abundant brioche bread or homemade bread.

THE PAIRING: We suggest a white wine for this recipe from aromas, Thanks to the truffle and egg. In particular, recommend “Melacce“, a Vermentino 100% produced by Tuscan wine cellar Colle Massari: with classic perfumes of yellow fruit and citrus, on the palate, fresh and with a pleasant acidity, able to balance the fattiness from the cream and soft cheese.


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