Truffled Eggs

These aren’t true truffled eggs as I don’t include truffles in the making, just the oil of.  But I am not particularly fond of mushrooms, truffles or any other fungus being included willingly in my food.  Also, I can’t really afford the price tag of $1000/lb that truffles sell for – who’d pay that kind of money to eat fungi??  For this recipe I use a Tuscan truffle oil, you can find truffle oil or dressing in the oils area of your local grocery or at a specialty store at a fairly reasonable cost – usually about $20 for a 10 ounce bottle.  You won’t use a great deal of it either, for four servings we use about 2 teaspoons total.  If you opt for one labeled as dressing, check to make sure that it is oil based and not artificially flavoured.

The recipe below is for one truffled egg.  This displays well in the ramekin, removed and served on a plate, or used to make eggs benedict.


1 egg, well beaten

1/4 cup half & half or heavy cream*

1/2 teaspoon truffle oil

*Whole milk will work well, but 2% and lowfat milks do not.


  • In the bottom of a dry ramekin, add truffle oil followed by cream.
  • Pour beaten egg into ramekin, do not stir.
  • Place ramekin into an oven safe baking dish.
  • Fill baking dish with enough water to come halfway up the side of the ramekin.
  • Bake in oven for twenty minutes at 350 degrees F.
  • Serve.


2 Comments to “Truffled Eggs”

  1. Target has a whole bunch of cooking oils with tastes and stuff and I tried this and it worked good.

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