- 8 eggs
- 1 leek
- 100g of ham
- 1 seasonal truffle
- 200ml single cream
- A pinch of salt Pepper
- In a pan, fry the finely chopped leek with a splash of olive oil or butter as desired.
- Add a few slices of truffle and cover with the cream. Add eggs and thin slices of ham, salt and pepper and place in the oven for about 10 minutes until the egg sets.
- Serve immediately. You can also sprinkle over a teaspoon of powdered cheese before placing the pans in the oven.
Slice the truffles thinly or grate just before serving. You can cover the eggs with a thin layer of truffle once removed from the oven.