Black Truffle Cream Poached Eggs in a Mason jar

Your guests will think you have worked all day to make this very simple dish. You can elevate it by adding a few slices of Black truffles… Caviar… and some black Pepper. This is one of those dishes you can prepare at last minute with ingredients you have at home; fresh eggs, grated Parmesan, cream and a sprinkle of fresh Chives. Delightful ! Whenever we travel to Italy or France, we buy small jars of Truffle paste or cream and use them for poached eggs or even better, Risotto. They are fairly affordable, keep forever and are such a treat.
Packed with flavours, the cooking part takes a few minutes.

Serves 2 – Simply count on 2 eggs per person and increase the other ingredients proportionally.
4 Eggs
6 Tablespoons of Double Cream… ok, you can use single cream
4 Tablespoons Grated Parmesan
Black Pepper & Salt to taste
Finely chopped fresh chives

In a medium saucepan, bring water to a soft boil.
You can use any type of jar you with a cover.
In a small bowl, mix the cream with the grated cheese and cracked pepper.
Simply crack an egg in each jar and cover with half the cream and cheese mixture in each jar. Top it off with another egg on top.
Seal the jar.
Place in soft boiling water for 7 minutes. If you like your eggs a little more cooked, leave them for another two minutes.
Serve with freshly toasted baguette.
Sprinkle a few chopped chives and some cracked pepper.

TIP DU JOUR : If you have a jar of Truffle Cream, Tapenade, now it is the time to use it. Simply pour a tablespoon in your Mason jar before cooking.

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