Truffle Butter, Two Ways

Friday, June 12, 2015

Truffle Butter, Two Ways

This week we welcome back guest blogger, Christina Lane. Christina is the founder of the popular blog Her food writing and photography have been featured on popular websites including The Kitchn, Tasty Kitchen, Babble, Fine Cooking, Serious Eats, and the Huffington Post. A Texan by birth, Lane's desserts are a unique blend of Southern, Californian and Midwestern influences. She bakes and eats dessert daily.

It’s finally the glorious weekend, and I’ve got nothin’ to do except cook. That makes me so happy. When I have the time, I like to make an extravagant brunch at home on Saturday or Sunday morning. There's just two of us, well, plus an infant, but she’s not exactly reaching for a mimosa…yet. I like to treat us to something a little fancy—something decadent that you would get at one of those brunch places with a 3-plus hour wait. Except since we’re cooking at home, there’s no wait. But thank goodness there’s still bottomless mimosas ;)

I love to use flavored butters to punch up the flavors of common favorite dishes. I slid a tray of baked eggs into the oven to cook gently in a water bath. Then, I whipped up a small batch of truffle butter for topping the eggs. These low and slow baked eggs feel luxurious to us. To make them even more extravagant, I topped them with a dollop of truffle butter. I stirred chopped black truffle bits into a half stick of Kerrygold Salted Butter. It’s magnificent. It’s indescribably delicious. The high quality, rich Kerrygold Butter is the perfect accompaniment to truffles.

The best place to find high-quality truffles is at a large natural foods store. Black truffles are slightly easier to find than white truffles, but use what you can find and prefer. While truffles are expensive, a little bit goes a long way. Try to purchase just the amount you need, but know that you can freeze any leftover truffle butter for future meals. It’s great on hot linguine, or even a plate of scrambled eggs. Either the baked eggs or scrambled eggs are both great topped with any fresh herbs you have languishing in the produce drawer. My favorites are chives and thyme.

Truffle Butter, Two Ways

Truffle Butter

4 tablespoons Kerrygold Salted Butter, softened

1 tablespoons chopped fresh black truffles (or more, or less, to taste)

extra pinch of salt

Baked Eggs

4 large eggs

2 teaspoons heavy cream

salt, to taste

pepper, to taste

fresh herbs, chopped (chives and thyme are great)

Truffle butter for serving (recipe above)


Truffle Butter

Stir together the softened butter, truffles, and pinch of salt in a bowl. Set aside.


Baked Eggs

Preheat the oven to 375, and have a 9 x 13-inch pan ready. 

Bring 2 cups of water to a boil, and set aside. 

In two 10-ounce ramekins, add two eggs to each ramekin. Pour one teaspoon of cream over each ramekin, and sprinkle with salt and pepper.

Move the ramekins to the pan, and pour the boiling water in the pan so that it comes up about 1/4” on the sides of the ramekins. This hot water bath will ensure the eggs cook evenly.

Bake for 15-25 minutes, depending on how runny you like your eggs.


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