Antonio Carluccio, Priscilla Carluccio

Uova al Tartufo

Truffled Eggs

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Preparation info
  • For

    4

    • Difficulty

      Easy

Appears in
top 1000Carluccio's Complete Italian Food
Carluccio's Complete Italian Food

By Antonio Carluccio and Priscilla Carluccio

Published 1997

  • About

This is one of the most elegant and refined of Piedmontese dishes, which can be served as a first course at the most elegant of dinner parties but, because of its simplicity, is equally suitable for a lesser occasion.

Ingredients

  • 8 eggs
  • 8 tbsp double cream
  • about 45 g (

Method

Preheat the oven to 180°C/350°F/gas 4. Grease 4 large ramekins with butter. Break 2 eggs into each one and pour over the double cream. Season with salt and then place in the oven. Start checking after