Baked Eggs with Truffle Oil

Serves 2




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.