Oeufs cocotte with black truffles.
Truffles are one my (many) favourite food, I am always looking at new ways of savouring them. Their are gorgeous on their own, and do not care for prolonged high temperature, so simplicity is the name of the game.
The trick here is to marinate 3 table spoons of cream per person with a few drops of truffle-flavoured oil, salt and the sliced truffles themselves for a couple of hours before cooking the oeuf cocotte.
Serve with some more sliced truffles on a toast on the side. Sprinkle with salt. Simplicity.