Baked Egg with Truffle, Brie, and Mushrooms Recipe
This elegant baked egg dish features soft-set eggs paired with creamy brie, earthy mushrooms, and luxurious truffle flavors. Enhanced with a smooth truffle cream, toasted hazelnuts, and fresh parsley, it offers a sophisticated French breakfast or brunch option with rich textures and aromatic depth.
- Prep Time: 18 minutes
- Cook Time: 12 minutes
- Total Time: 30 minutes
- Yield: 4 individual ramekins
- Category: Breakfast & Brunch
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
Eggs and Dairy Products
- 4 fresh eggs
- 120g brie, with or without rind
- 20 cl thick fresh cream
Mushrooms and Condiments
- 200g button mushrooms or mixed forest mushrooms, fresh or frozen
- 1 tablespoon mushroom and truffle sauce (tartufata)
- Fine salt
- Freshly ground black pepper
Finishing Touches and Accompaniment
- 1 knob of unsalted butter
- A few roasted hazelnuts
- 2 tablespoons chopped flat-leaf parsley
- 1 drizzle of truffle oil
- 1/2 baguette of bread
- 1 knob of semi-salted butter
Instructions
- Preheat Oven: Preheat your oven to 180°C (fan-assisted mode) to prepare for baking the eggs gently and evenly.
- Sauté Mushrooms: Finely slice the mushrooms, then sauté them in a pan over medium heat with a knob of unsalted butter and a tablespoon of chopped parsley. Season with a pinch of fine salt and cook until all the mushroom liquid has evaporated, intensifying their flavor.
- Make Truffle Cream: In a bowl, mix the thick fresh cream with mushroom and truffle sauce (tartufata), adding a pinch of salt and freshly ground black pepper. Taste and adjust seasoning to your preference for a balanced truffle cream.
- Assemble in Ramekins: Evenly distribute the sautéed mushrooms into individual ramekins. Add small pieces of brie over the mushrooms, then spoon a portion of the prepared truffle cream on top.
- Add Eggs and Cream: Carefully crack one fresh egg into each ramekin over the brie and mushroom mixture. Spoon another small amount of truffle cream around the egg yolk without covering it fully, to allow the yolk to set beautifully when baked.
- Bake: Place the ramekins in the preheated oven and bake for about 12 minutes or until the eggs are softly set with a custard-like consistency, and the brie has melted nicely.
- Finish and Serve: Drizzle a little truffle oil over each baked egg. Garnish with roasted hazelnuts and the remaining chopped parsley for texture and freshness. Serve with toasted half a baguette spread with a knob of semi-salted butter on the side for an elegant French brunch experience.
Notes
- Use fan-assisted oven to ensure even cooking of eggs and melting of brie without drying out.
- Adjust the truffle sauce quantity based on your preference for intensity of truffle flavor.
- Substitute button mushrooms with wild forest mushrooms for a more earthy taste.
- Do not fully cover the egg yolk with cream to allow even baking and a nice texture.
- This recipe serves 4 as individual portions.
