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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 1 |
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I got this recipe from Nigella Lawson, my kitchen goddess IDOL. Let me tell you, I felt like I was in Paris eating this breakfast. It was one of the dreamy moments I guess or I'm half asleep while baking! Hehe enjoy! Read more ! Ingredients:
1-2 eggs |
2 tbsp. of cream (i used heavy whipping cream) |
some butter to brushed inside the ramekin |
salt+pepper for tasting |
crushed red peppers for an extra kick |
a few drizzle of truffle oil (i used white truffle oil that i bought a few months ago and never found a good use for it until today) |
Directions:
1. Generously brushed some room temperaute butter inside the ramekin
2. Crack the eggs in the ramekin
3. Salt+pepper, cream, truffle oil on top of the eggs
4. Put the ramekin into a baking dish and pour hot water around the ramekin
5. Put it in the oven and bake for no more than 10 min. depending on how rare you want your yolks. I like mine a bit runny
6. Once cooked to your liking, take out and serve with french bread or whatever carbs you have on hand. I happened to have whole wheat pitas.
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