Shirred Eggs w/Truffle Tremor

I was elated to discover that bacon need not be cooked on the stove top, continuously assaulting me with its hot popping grease, splattering up my kitchen and requiring a subsequent call to hazmat for a hose-down + clean-up. As a card carrying member of the OCD society, it was too much to bear. Ah, the joys of sliding my bacon into the oven and walking away. I just return in 20 – 30 minutes for the magical transformation. Thank you god. I almost gave up bacon.

Of course, now I’ve discovered a way to make eggs transform themselves in my oven as well. It’s not quite as life-changing, but they’re pretty plus have a certain charm and an added creaminess. Enhancing with a crumble of Truffle Tremor in all its Italian black truffle flecked glory, ensures all who enjoy will know just how fond of them you are. Now, if I could only get my elliptical machine to work for me in  my absence. Yes, I’m sure that’s going to happen.

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1 T butter
8 T heavy whipping cream
8 eggs
S & P to taste
4 oz. Truffle Tremor Cheese
1 T fresh minced chives

sprinkle of truffle salt (optional)

Serves 4. Preheat oven to 375.

Generously butter 4, 8 – 10 oz. ramekins or custard dishes. Add 2 T of cream to each dish. Then crack two eggs into each.  Sprinkle with S & P, and top each with 1 oz. chopped Truffle Tremor, including the rind. Place the ramekins on a  small cookie sheet and bake for 12 minutes or to desired level of doneness.  Sprinkle with chives for a little color, and truffle salt if you like. Serve immediately.

Tagged as: artisan cheese, baked eggs, breakfast, Cypress Grovre Chevre, goat cheese, shirred eggs, truffle tremor, truffles