Eggs with Eggs

Recipe courtesy Keith Luce, the Herbfarm
Serves 4 | Start to finish: 30 minutes
from Edible Seattle May/June 2009

This dish is simple and luxurious, making the most of absolutely fresh local eggs; it’s savory richness makes it equally appropriate for brunch or dinner. Look for American-raised caviar choices like farmed White Sturgeon, Golden Paddlefish, or try smoked steelhead roe.


4 extra large eggs
1 tablespoon unsalted cultured butter
1 sprig English thyme
4 slices bacon, cooked until crispy
Freshly ground black pepper, to taste
8 slices black truffle
1 tablespoon whipped crème fraiche (optional)
1 ounce caviar of your choice
Preheat oven to 325 degrees.


Butter inside of four four-ounce ramekins liberally. Gently crack one egg into each ramekin, taking care not to break yolks. Garnish each egg with two truffle slices. Crumble one slice of bacon per ramekin over eggs. Remove thyme leaves from sprig and sprinkle on top of eggs, distributing evenly. Grind a little black pepper on each ramekin.

Place egg ramekins in a roasting pan. Carefully fill roasting pan with warm water to come halfway up sides of ramekins. Cover entire pan with foil and place in oven.

Bake to desired doneness. For soft yolks, this should take 15-20 minutes.

Carefully remove ramekins from water bath and dry their bottoms. Garnish with crème fraiche and caviar of choice. Serve hot.



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