Œufs Mistral

Ingredients

• 4 pcsEgg
• 20 gTruffle
• 15 mlOlive oil
• 15 gButter
• 3 gGarlic
• 1 gSalt
• 0.5 gPepper
• 150 mlWater

Instructions

1. 1

   Preparation

   • Rub the inside of the ovenproof egg dish lightly with a cut garlic clove.
   • Clean and thinly slice the fresh truffle.
   • Have olive oil, melted butter and room-temperature eggs ready.
2. 2

   Arrange and steam

   • Cover the bottom of the dish with truffle slices, season with salt and freshly ground pepper.
   • Drizzle 1 tbsp olive oil and 1 tbsp melted butter over the truffles.
   • Carefully break the eggs onto the truffles.
   • Place the dish into a larger heatproof pan and add boiling water so it reaches about 0.5 cm up the sides of the egg dish (bain-marie).
   • Bring water to a gentle simmer and completely cover the dish. Steam for about 6–8 minutes until whites are set and yolks are slightly runny.
   • Remove carefully and serve immediately; optionally garnish with extra truffle shavings or freshly ground pepper.