Truffle Eggs

Brush 4 muffin cups with truffle oil. Separate egg whites from yolks, slide one yolk into each muffin tin. Beat egg whites until firm, add a little salt. Fold in Parmesan cheese and stiffly whipped cream and divide evenly among the muffin cups. Place the ramekins in the oven preheated to 200° C. Remove them after about 15 minutes (or as soon as the mixture has turned golden) and serve immediately. Serve with crusty baguette.

Preparation Tip:

Decorate the arranged eggs with whole chive stalks as decoration.

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