Eggs Cocotte with Cream and Truffles

Combine the double cream and half the truffle slices in a small bowl or jar. Press the truffle beneath the surface of the cream, cover tightly, and refrigerate for a minimum of 12 hours and up to 24 hours to allow the volatile aromatics to fully perfume the cream.

Preheat the oven to 180°C (160°C fan). Generously butter four 150–180ml ramekins, ensuring the sides are well coated. Bring a full kettle of water to the boil.

Strain the truffle-infused cream through a fine sieve into a small saucepan, pressing the truffle gently. Warm over low heat until steaming but not simmering, then season with the fine sea salt and white pepper. Spoon 2 tablespoons of the warm infused cream into the base of each ramekin.

Carefully crack 2 eggs into each ramekin over the cream, keeping the yolks intact. Spoon a further 1 tablespoon of the remaining warm cream over the surface of each egg. Lay the reserved fresh truffle slices directly over the eggs.

Set the ramekins in a deep roasting tin and slide it onto the oven shelf. Pour the boiling water into the tin until it reaches two-thirds of the way up the sides of the ramekins. Bake for 10–12 minutes, until the whites are just set at the edges but still trembling faintly in the centre — the residual heat will carry them to a fully set white with a runny, warm yolk. Because the yolks stay soft, use pasteurised eggs if serving anyone pregnant, elderly, very young or immunocompromised.

Lift the ramekins from the bain-marie with tongs and dry the bases. Rest for 1 minute, then finish each with a pinch of fleur de sel and a scattering of snipped chives. Serve immediately with toast soldiers.