Truffled Eggs En Cocotte Recipes

Steps:

• Place a medium (10-inch) saute pan over low heat. Add the butter and allow it to melt but not completely. In a large bowl, whisk together the eggs, half-and-half, 1 teaspoon salt, and 1/2 teaspoon pepper until the yolks and whites are just blended. Pour the mixture into the pan but don't mix it.
• Allow the eggs to warm slowly over low heat without stirring them. This may take 3 to 5 minutes, so be patient! As soon as the eggs start to cook on the bottom, use a rubber spatula to scrape the bottom of the pan and fold the cooked eggs over the uncooked eggs. Once the eggs start to look a little custardy, stir them rapidly with the spatula until they are the texture of very soft custard. Remove the pan from the heat before the eggs are fully cooked, as they will continue to cook in the warm pan. Immediately, stir the truffle butter into the eggs. This will stop the cooking.
• Cut the slices of toast in half diagonally and place them on 3 dinner plates. Spoon the scrambled eggs over the toasts and garnish with minced chives. Sprinkle with salt and serve hot.

Steps:

• Preheat the oven to 375 degrees F.
• Rub the inside of 6 ramekins with the butter and then season with the thyme, distributing both equally amongst the ramekins. Add 2 eggs to each, season with salt and pepper. Place the ramekins in a baking dish, and pour water into the baking dish until it is halfway up the sides of the ramekins. Carefully place the baking dish in the pre-heated oven. Bake eggs for 15 minutes, or until set and golden on top. Eat and enjoy!

Steps:

• Put the eggs in an airtight container with the truffles and keep in the refrigerator for at least 24 hours or 48 hours if possible, to allow the aroma of the truffles to permeate the eggs.
• Slice the truffles as thinly as possible (There are actually special tools for this but a vegetable peeler works just fine). Bring the cream just to a boil in a small pan, then immediately remove from heat and drop in the truffles,cover the pan and set aside until cool.
• Preheat the oven to 325 degrees.
• Brush the insides of 2 cocottes or ramekins, about 3 1/4 inches in diameter and 1 1/2 inches deep, with the softened butter and season with salt and pepper.
• Coat the bottom and sides of the ramekins with the grated cheese, tipping any excess out of the ramekins (just as you would flour a buttered cake tin).
• Strain the cooled cream-and-truffle mixture, reserve the truffles, and divide the infused cream between the cocottes.
• Carefully crack the eggs in a bowl and tip it gently into each cocotte so the top of the yolk appears through the cream. Sprinkle on the remaining cheese.
• Line a shallow roasting pan with waxed paper.
• Put in the cocottes and gently pour boiling water around them until the water comes halfway up the sides.
• Place in the oven and bake, checking after 10 minutes; the cream should be just set but the yolk should still be runny.
• If you prefer your egg a little more cooked, bake for another 2 to 5 minutes.
• Put a cocotte on each plate, garnish with the slices of the reserved truffles and serve.
• Note: You can be generous and eat all the truffle with your breakfast companion, or you can save some and use it to garnish a salad or a dish of pasta--so wonderful!

Steps:

• In large microwaveable bowl, microwave chocolate chips uncovered on High 1 minute, stir until melted. If necessary, microwave 10 to 20 seconds longer or until chocolate can be stirred smooth.
• Microwave frosting uncovered on High 20 seconds; stir into melted chocolate chips. Stir in vanilla. Cover; refrigerate 30 minutes or just until thick enough to hold a shape.
• Drop chocolate mixture by level tablespoonfuls onto waxed paper lined cookie sheets. Flatten each tablespoon of chocolate mixture. Spoon about 1/4 teaspoon marshmallow or creamy peanut butter in center. Fold chocolate mixture over filling; shape into egg shapes. (If mixture is too sticky, refrigerate until firm enough to shape.) Freeze 30 minutes.
• In large bowl, microwave candy coating uncovered on High 1 minute to 1 minute 30 seconds, stirring until smooth. Dip eggs, one at a time, in candy coating using fork to hold them. Return to cookie sheets. Refrigerate eggs about 10 minutes or until coating is set. Decorate as desired.

Steps:

• Put bittersweet chocolate and cream into a heatproof bowl set over a pan of simmering water. Stir until smooth; remove from heat. Stir in butter.
• Pour into a loaf pan. Cover with plastic wrap, and refrigerate until very cold and set but still pliable, about 2 hours.
• Using a 1 1/4-inch ice cream scoop or a tablespoon, scoop balls of ganache, transferring them to baking sheets lined with parchment paper as you work. Refrigerate 10 minutes.
• Using your hands, roll each ball into an egg shape. Place in freezer until very firm, about 1 hour.
• Meanwhile, put 1 1/2 pounds white chocolate into a heatproof bowl set over a pan of simmering water. Stir until smooth; remove from heat. Divide between 2 medium bowls. Add food coloring to 1 bowl until desired blue shade. Add a few drops of food coloring to other bowl, and swirl lightly with a toothpick.
• Working with one at a time, dip half of the eggs in blue chocolate, then dip remaining eggs in swirled chocolate, letting excess chocolate drip back into bowl. As you work, transfer eggs to a baking sheet lined with parchment paper; refrigerate until set, about 1 hour. Truffles can be refrigerated in an airtight container up to 2 weeks.
• For sparkly truffles, brush luster dust onto blue eggs to coat if desired.