Scalloped Truffle Egg

Butter four shallow baking dishes and beat two eggs into each dish. Stir the crème fraîche until smooth, pour over the eggs (if the crème fraîche is too firm, mix it with a little whipped cream beforehand) and season with salt. Place the ramekins in the oven preheated to 190 °C and bake for about 5 minutes until the egg whites are just set but the yolks are still creamy. Remove the ramekins. Slice the truffles over the eggs and serve with crispy ciabatta.

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