Cocotte Eggs with Mascarpone and Truffle Recipe

Ingredients:

• 4 eggs
• 4 teaspoons mascarpone cheese
• 1 teaspoon truffle oil
• Salt and pepper to taste
• Parsley, chopped (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Grease 4 ramekins or cocottes with butter.
3. Add one teaspoon of mascarpone cheese to each ramekin.
4. Crack an egg into each ramekin, making sure not to break the yolk.
5. Season with salt and pepper.
6. Add a few drops of truffle oil on top of each egg.
7. Bake in the preheated oven for about 10-15 minutes, checking frequently until the whites are set but the yolks are still runny.
8. Remove from the oven and garnish with chopped parsley if desired.
9. Serve immediately and enjoy!

Verdict:

The combination of creamy mascarpone cheese and aromatic truffle oil adds a touch of luxury to this easy-to-make dish. The soft and velvety texture of the eggs pairs perfectly with crusty bread or toast, making it an ideal breakfast or brunch option.

Serving Suggestions:

Serve with a side of crispy bacon or sautéed mushrooms for a more indulgent meal. You can also top the eggs with some grated Parmesan or Pecorino cheese for an extra flavor boost. Enjoy with a cup of coffee or tea for the perfect start to your day!