Baked Eggs with Truffle Oil
4 free-range eggs
Sea salt and freshly ground black pepper
Thin slice black truffle and knob of butter, or 1-2 drops truffle oil
2 slices buttered toast
Preheat the oven to 200C.
Grease 2 half-cup ramekins or souffle dishes.
Crack 2 eggs into each and season to taste.
Place ramekins in a baking dish and fill dish with boiling water to about halfway up the sides of the ramekins.
Cover with foil and bake for 10-12 minutes, or until the whites are just cooked but the yolks are still runny.
Top with the truffle and knob of butter, or a little truffle oil.
Serve the eggs in their dishes with toast on the side.