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            Baked Eggs With Truffle Oil

            Upgrade a morning routine by trying this baked eggs with truffle oil recipe from 2014 Master Chef winner, Ping Coombs, which serves two people. Ready in just 15 minutes, the combination of luxurious truffle, rich cream, and serrano ham elevate the dish, creating a delicious treat. This meal is indulgent and sumptuous, making it great for special occasions or a romantic breakfast in bed.


            • 2 good quality, large eggs
            • 2 tbsp of cream
            • Couple pinches of truffle salt (optional), use regular if not
            • Small drizzle of truffle oil
            • Large pinch of black pepper
            • 80g to 100g serrano ham



            1. Preheat the oven to 180C fan.
            2. Line a baking tray with parchment paper, then carefully lay out the serrano ham in a single layer with a small gap in between.
            3. Crack the eggs in individual, heatproof ramekins and add the cream, avoiding the yolk.
            4. Season with truffle (or normal) salt, pepper, and add a small drizzle of truffle oil over the eggs.
            5. Place the ramekins in a roasting tray and fill it halfway up with boiling water.
            6. Position the eggs in the middle of the oven and the tray of ham at the top. Bake for 10 to 15 minutes and check after 10 minutes.
            7. The yolks should still be runny, and the ham should be crispy.