Preparation: 15 min / Cooking: 15 min

Ingredients (for 4 persons)

4 eggs, very fresh
1 teaspoon goose fat (or else lard)
40 g  fresh truffles, chopped, or truffle pieces
100 g ham
1 shallot
1 small onion
Ordinary or truffle-flavoured salt and pepper
3 dessertspoons sweet white wine

Preparation

1 to 3 jours before the meal, place the uncracked raw eggs with the whole truffles in an airtight container.
The eggshells will allow the truffle aroma to pass through and will delicately permeate the eggs.
Add absorbent paper which will prevent excessive humidity caused by the truffle.

On the day of the meal, slice the truffles thinly.

Melt the goose fat in a frying pan, add the thinly sliced ham, as well as
the finely chopped shallot and onion.
Season, then allow to brown several minutes while stirring.
Add a little wine, and allow to cook another 2 to 3 min.

Distribute this mixture into 4 small individual oven dishes.

Break 1 egg into each oven dish, season with salt, add the truffle slices and cook for 8 to 10 min depending on the size of the eggs, in a hot oven (th 7/8, 230 °C), using a bain-marie.

Accompany with

Hermitage white and red offer a very fine match, or else Crozes Hermitage white, Saint Joseph white, Saint Péray, Bourgogne white and red, Saint Joseph red…