- 1
Ingredients
- 1 serving
- 1/2 teaspoon Becel
- 1/2 ounce light feta
- 1 egg
- pinch malden salt
- 1 tbsp. whipping cream
- 1/4 tsp. truffle oil
Preparation
Step 1
* Preheat Breville oven to 375.
* Use a pastry brush to lightly butter the inside of one ramekin for each egg.
* Put feta in bottom of ramekin and crack egg over. Grind a bit of pepper on top and sprinkle with a bit of Malden salt.
* Spoon the whipping cream over the white (not the yolk) of the egg and drizzle all with the truffle oil.
* Place the ramekins inside a larger, oven-proof dish (the red ceramic ones work well) and pour boiling water halfway up the sides of the ramekins.
* Bake for 12 minutes for soft yolks and 15 minutes for firmer ones.
* Remove from oven and remove ramekins from water bath and set on a tea towel to drain for a minute or two. Serve with soft toast fingers (no need to butter them).
Nutrition Facts - 1 Serving
Calories 198.0
Total Fat 16.7 g
Saturated Fat 7.0 g
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 1.0 g
Cholesterol 252.5 mg
Sodium 247.5 mg
Potassium 75.0 mg
Total Carbohydrate 1.0 g
Dietary Fiber 0.0 g
Sugars 1.0 g
Protein 10.8 g