Would you rather be served a recipe than an Interview with Patricia Wells like my 'Simply Truffles' Talk with the author a week ago.
In that case your wish is granted with Baked Eggs With Pine Nuts, Sprouts, and Truffles, from Simply Truffles (William Morrow, November 8) by Patricia Wells in which she takes us on the black diamond trail.
Baked Eggs With Pine Nuts, Sprouts, and Truffles
One cold day in January, Walter and I ran into our friend Juan Sanchez on the streets of Paris, and we decided to grab a quick lunch together at Le Comptoir, a popular neighborhood bistro. That day, a version of these baked eggs with truffles was on the menu. We ordered them, fell in love, and now the dish appears on our family table with great frequency.
Eggs and pine nuts have long been favored escorts for truffles, but it never would have occurred to me to add the sprouts as a fresh “frill.” As it happens, they round out the dish, offering a fine touch of texture and flavor.
Two small jars with lids; a mandoline or a very sharp knife; four 6-inch (15-cm); round baking dishes; a baking sheet.
1 fresh black truffle (about 1 ounce; 30 g), cleaned (see Note, page 26)
2 tablespoons (30 g) Truffle Butter (page 191), at room temperature
8 large ultra-fresh eggs, preferably organic and free range, at room temperature (see Note)
1/3 cup (50 g) pine nuts
Several tablespoons fresh lentil sprouts or microgreens, rinsed and patted dry
1 tablespoon minced green scallion tops or minced fresh chives
Truffle Salt (page 186)
8 Thin Bread Crisps (page 182), for serving
1. Center a rack in the oven. Preheat the oven to 325°F (165°C).
2. With a vegetable peeler, peel the truffle. Mince the truffle peelings, place them in a jar, and tighten the lid. Reserve the peelings for another use. With the mandoline or very sharp knife, cut the truffle into very thin slices. Place the slices in a jar, and tighten the lid.
3. Butter the baking dishes with the truffle butter. Crack 2 eggs into each dish, taking care not to break the yolks. Arrange the baking dishes side by side on the baking sheet, and place it in the oven. Bake until the whites are firm around the edges and the yolks are just slightly set but still runny, 8 to 10 minutes.
4. While the eggs are baking, toast the pine nuts: Place the nuts in a small dry skillet and cook over medium heat, shaking the pan regularly, until they are fragrant and evenly toasted, about 2 minutes. Watch carefully! They can burn quickly.
5. Remove the baking sheet from the oven. Shower the eggs with the pine nuts, sprouts, and scallions. Evenly divide the sliced truffles among the dishes, and season lightly with truffle salt. Serve with the bread crisps.
NOTE: To infuse the eggs with truffle aroma and flavor, store a whole fresh truffle and the
eggs (in their shells) in an airtight container in the refrigerator for at least 2 days and up to
WINE SUGGESTION: I don’t remember which wine Juan chose that day, but it might well have been a mineral-rich Chablis, a wine that pairs well with the earthy flavor of the truffle. Favorites come from the vineyards of Jean-Claude Bessin, René and Vincent Dauvissat, and François Raveneau.
(* Recipe from Simply Truffles by Patricia Wells- William Morrow, November 8, 2011- reprinted by permission of publisher- Photo by Jeff Kauck)