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.
1 T butter
8 T heavy whipping cream
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.