After the great week I had blog-wise, I wanted to celebrate with a special breakfast this weekend. Enter Nigella Lawson’s oeuf en cocotte, or baked egg. Nigella’s version involves an organic egg baked in a buttered ramekin with cream for 15 minutes in a water bath. The decadence comes from a few droplets of white truffle oil (Nigella’s recommendation), but I used black truffle oil instead. I also added chopped organic thyme and rosemary during the last five minutes of baking and used one piece of multigrain toast for delicious and healthy “spoons” to scoop out the velvety, aromatic egg. This recipe can be found in Nigella Express.
You can still post for February’s Forever Nigella until the 28th. The format each month is “choose-your-own” recipe. See the (very few) rules for participating at the official Forever Nigella page at Sarah’s Maison Cupcake, who is also February’s host!