Œufs Mireille

Ingredients

• 4 pcsEgg
• 10 gButter
• 20 gTruffle
• 15 gDemi-glace
• 60 gCream
• 1 gSalt
• 0.5 gPepper

Instructions

1. 1

   Prepare

   • Butter the bottom of an ovenproof egg dish thinly.
   • Thinly slice the truffles and arrange them in a single layer on the bottom of the dish.
   • Season lightly with salt and freshly ground pepper.
   • Warm the meat glaze (1 tbsp) in a small pan until it melts; bring the crème fraîche to a brief simmer and keep hot.
2. 2

   Cook and serve

   • Drizzle the warmed meat glaze over the truffle slices.
   • Pour the hot crème fraîche evenly over the truffles.
   • Carefully crack the eggs onto the truffles and crème fraîche without breaking the yolks.
   • Steam the dish in a steamer or in a water bath with a lid over moderate heat until the whites are set but yolks remain soft (about 6–8 minutes).
   • Remove from the water bath, season with extra pepper if desired, and serve immediately.