Baked Eggs with Spring White Truffle
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Feeds 3 - 4 people 
Prep time 5m
Cook time 25m
Description
Baked eggs are so quick and easy, and you can add lots of different flavours: we’ve used mushrooms, wild garlic and some spring white truffle. You could try adding different herbs, chopped ham or spinach if wild garlic isn’t in season. The truffle makes these taste extra special, of course.
- 8 eggs
- 100g mushrooms, sliced
- Handful wild garlic, sliced
- 20g spring white truffle
- 15g butter
- Bread to serve
- Preheat the oven to 180C.
- Butter 4 ramekins or other small ovenproof dishes.
- Slice the mushrooms and add some to each ramekin, then add some wild garlic.
- Crack the eggs on top and season with salt and pepper.
- Bake for around 15 minutes, or until the eggs are just set and the yolks are still runny.
- Serve with the crusty bread and truffle shaved on top.
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