Easter Sunday Brunch - Creamy Baked Eggs w/ Truffle Oil

Hey Guys,

What a beautiful start to Easter Sunday - mine & my best friend's boy, got up early this morning to go fishing & try their luck with the crab nets! I got up later to get everything ready for our Easter Sunday Brunch. Perth has put on the most beautiful weather! It is sunny with a slight coastal breeze... I LOVE April weather!

So while Chris is cleaning the little boat out, I thought I'd share my delicious

Creamy Egg & Truffle Oil recipe....

Left the eggs in for a few minutes too long, so didn't come out as runny as I wanted :(

Creamy Egg's & Truffle Oil

Ingrediants

 Fresh Organic/Free-range Eggs (2 per person)

Full Fat Cream

Good Quality Sea Salt

Truffle Infused Olive Oil

Toasted Turkish Bread (drizzle with EVOO & bake w/eggs)

Asparagus Spears (blanched)

Directions

1. Pre-heat oven on 200 Deg. Celcius

2. Crack 2 eggs into a ramekin (souffle dish) & sprinkle Salt

4. Pour desired amount of cream on top

5. Drizzle desired amount of truffle oil through cream

6. Place ramekin's into a baking dish (lasagne tray is suitable)

7. Pour boiling water into dish so that it comes 1/2 way up the ramekin edge

8. Place dish in oven and bake 3-4 mins per serve (4 serves = 12 mins)

9. Dip crisp Turkish Bread or Asparagus Spears into creamy egg & ENJOY!

This is such an indulgent but super easy Brunch idea...

Serve along side some warm croissants & fresh seasonal fruit & of course, orange juice & champagne!

The boys caught a couple of crabs & some fish, so they cooked them up too!

I also wanted to say Thank-You to my beautiful friend Hannah for my birthday pressie - she knows me too well (beige, white & blue - you can't go wrong!) xx

About to enjoy a selection of cheeses w/ Hubby now in the glorious sun.

HAPPY EASTER xxx