Uova in Cocotte Al Tartufo Bianco

Eggs in Cocotte with White Truffles

1 tbs. heavy cream
4 tbs. butter
1 tbs. Parmigiano
1 1/2 oz. white truffles
8 fresh eggs
1 pinch salt
4 small cocottes

Warm the cream over a low flame and mix in 4 tbs. butter. When melted add Parmigiano and stir continuously. Do not bring to a boil. Butter four 6-oz. baking dishes (cocotte) and place the sauce evenly into each dish. Add 2 whole eggs and bake at 450°F in a preheated bain-marie for 7 mins. Remove from the bain-marie, add a white truffle, thinly shaved, and serve immediately with toast. If you are cooking the bain-marie on a stove, cover the cocotte with aluminum foil. Cooking time may vary according to size and thickness of the cocotte.