BLACK TRUFFLE OEUF EN COCOTTE
Servings
4
Servings
4
Ingredients
Brioche Crouton
Sliced Chanterelles
Oeuf en Cocotte
Instructions
For the Brioche Crouton
  1. Preheat the oven to 225°F. Use a fluted ring cutter to cut the brioche in half circles slightly larger than the rim of the dishes you will cook the eggs in. Line a baking sheet with parchment paper and lay the slices on top in a single layer. Brush the bread with the butter and top with another sheet of parchment. Top with another baking sheet and bake for 20 minutes, or until golden and crispy. Sprinkle with salt, cool, and reserve in an airtight container.
For the Sliced Chanterelles
  1. Use a mandoline to cut the chanterelles lengthwise into thin slices. Melt the butter in a medium sauté pan over medium heat. Add the mushrooms and cook, stirring, for 2 minutes, or until tender. Season with salt and pepper and set aside.
For the Oeuf en Cocotte
  1. Thinly slice the black truffle and line the slices along the inside walls of four 3-ounce cocotte dishes or ramekins. Line the sliced chanterelles onto the truffles, with their tops facing upward. Divide the chanterelle duxelle into the bottom of the cocottes and form a well in their centers. Top each with a cracked egg.
  2. Transfer the cocottes to a large saucepan or roasting dish. Fill the saucepan with enough water to reach halfway up the sides of the cocottes. Place over high heat, bring the water to a simmer, and cover the pan tightly with a lid or aluminum foil. Reduce the heat to its lowest setting and cook just until the whites are set, about 5 minutes. Carefully remove the cocottes from the water and use a towel to wipe off any water. Sprinkle the eggs with chives and fleur de sel and shave more black truffle over the top. Set a crouton on the side of the bowl.