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Ingredients
- 4 Tbsp. Creme fraiche
- 3 tsp Truffle paste
- 3 tsp Grated parmesan Salt Pepper
- 2 x Large eggs
Directions
- Preheat the oven to 200C. Mix together the creme fraiche, truffle paste, parmesan, salt and pepper in a bowl. Take two ramekin dishes and rub butter around their edges and leave a knob of butter in the bottom. Spoon 2dsp of the fold in the bowl on top.
- Break an egg into the dish and add in a touch of salt and pepper and a dribble of cream on top. Repeat this process for a second egg and then place the ramekins onto a baking tray that has 1/4inch of water in it. Place this in the oven for 10 min or possibly till the yolks of the Large eggs are soft and the whites hard.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 98g | |
| Calories 141 | |
| Calories from Fat 88 | 62% |
| Total Fat 9.8g | 12% |
| Saturated Fat 3.06g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 417mg | 139% |
| Sodium 138mg | 6% |
| Potassium 132mg | 4% |
| Total Carbs 0.76g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.76g | 1% |
| Protein 12.4g | 20% |
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