Truffle Egg Cups

Truffle egg cups are perfect for any brunch you are hosting, no matter the season. You can even make these a day ahead and refrigerate them. I am all about getting prep done so I can enjoy my friends and family. You need to run to the grocery or hardware store and purchase these small mason jars with lids.

Spray the jar with a non stick spray. Put an espresso size spoon of truffle butter in and a spring of fresh thyme.

Sprinkle a little grated parmesan and dice meat of your choice. Prosciutto, speck, ham what ever you like.

Crack one egg into the jar, add one tablespoon heavy cream. Sprinkle with truffle salt, pepper, a sprinkle of herb and parmesan. Place lids back on and screw tight. In a 2 1/2 – 3 inch deep sauce pan fill with water 3/4 full. Bring water to a light boil. Place jars in the water and cover with a lid. Time for 7 minutes. Be careful and lift one jar out with a towel, take the lid off and check for doneness. The whites should be cooked but the yolk should be runny. Cook to your liking between 7 and 10 minutes.

Serve with a small spoon and a slice of toasted bread. Use your imagination for ingredients to place in the bottom of the jar. You can saute’ mushrooms, asparagus, peppers any vegetable. Even switch up the cheese. The important thing is to dice your product small, and think of the portion to match one egg. Don’t over fill the jar. These are great for busy people, have some in your refrigerator during the work week. Place one in the water while you jump in the shower. Breakfast is ready in minutes.

Buon Appetite enjoy your brunch.

Chef Shelly

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