I came across this recipe by accident, years ago, while looking at ideas for something fun and new for a pop-up dinner. It was this recipe that sold me on the man who is Thomas Keller. Due to it's popularity, it soon became the main amuse bouche at The Table, my pop up restaurant a few years back. Served with a little Prosecco, it really is quite an exquisite way to begin a meal and a definite new take on "Breakfast for Dinner." Also the presentation is beautiful.
We've adapted it a little from where we first found it and from Thomas Keller's original French Laundry recipes, but the flavors remain true. These appetizers are not too complicated and are delicious and fancy all rolled into one. The one "sticking" point comes when removing the membrane from the inside of the egg shell. Get a friend to help if you are making a lot.
It's longer recipe but really simple once you have got the eggs cleaned. Be sure to try it at least once, it's a hit!
📖 Recipe
Thomas Keller's Truffle Bacon and Eggs
- Yield: Serves 8
Ingredients
- 8 large, brown eggs (with a paper egg carton)
- ⅔ cup milk
- ⅔ cup heavy cream
- 1 tbsp. truffle oil + ½ tsp. truffle oil
- ⅓ cup chicken Stock
- dash of white wine vinegar
- 1 t unsalted butter
- 1 tbsp. MarnaMaria Chives, minced
- 2 strips thinly sliced Prosciutto or bacon, cooked until crispy, and broken into very small pieces
- Kosher salt
- White pepper
- Egg holder
Instructions
The Egg Shells (Presentation is half the battle)
- Using serrated knife or an egg cutter, slice off the top quarter of the egg, being careful to keep the shell intact, It may help to lay the egg on a dish towel. The opening should be big enough to fit an appetizer spoon
- Reserve two of the inside of the eggs (white and yolk) for this recipe, you may discard or save the remaining for another recipe.
- Clean the inside of the egg shells but removing the thin lining with your fingers. You can also run the egg shell with water to help. Be careful not to break the shells.
- Set the shells aside, upside down on a towel to allow to dry.
- Remove by cutting the lid of the egg carton. Discard the top and set the bottom aside. This will be used to cook the custards.
Truffle Custard
- Preheat oven to 275°F
- In a saucepan, heat the milk and cream. When it reaches a boil, remove from heat.
- In a blender running on medium-low speed, add the milk cream mixture. Then add the truffle oil and two reserved eggs (yolk and white), 1 tsp. Kosher salt and ½ tsp. white pepper.
- Blend until combined and foamy, about 30 seconds.
- Strain through a fine colander or mesh into a pourable bowl or container.
- Allow to sit and skim off any foam that appears.
- Place prepared egg shells into the reserved egg carton.
- Carefully pour the custard into the shells filling them about ⅔ of the way full.
- Place the egg carton in larger pan or baking dish and fill halfway up the sides with boiling water.
- Cover, place pan in oven, and let bake for 40-45 minutes or until the custard are set.
- Remove from oven, the custards can be kept warm, sitting in the water carton pan for up to two hours.
Truffle Ragout
- In a small saucepan over medium-high heat, reduce the chicken stock by half, about 5 minutes.
- Remove from heat, swirl in butter until the butter is melted and the sauce is shiny.
- Whisk in the truffle oil, a dash white vinegar, and salt and white pepper to taste.
Assemble
- Just before serving, place each egg in an egg holder or small dish.
- Spoon a small amount of truffle ragout over each cooked custard.
- Garnish with the crispy Proscuitto and chives.
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