Oeufs cocotte aux épinards, shiitake, jambon de parme et huile de truffe noire

I cooked a dinner last week for a lovely couple who wanted their dinner theme to be white Alba truffles. Out of six courses, three had truffles in it. The smell brought me back to my childhood….My father used to go look for truffles with his dog and brought home a lot of those delicious mushrooms. He was often complaining that his dog Bobi, would find the truffles, but then would eat them too. Italians are crazy for truffles and of course enjoy them as often as they can. In France the most popular truffle is the black truffle from Périgord region.

The French say their black truffles from Périgord are the best and Italians claim their white truffle from Alba in Piedmont are the absolute best…so one thing I know is that in the US white Alba truffles are as expensive as gold. Their price fluctuates daily and the price per ounce is outrageous, but what makes the price is supply and demand, so I guess they’re just high in demand and according to the weather conditions in their flavor changes dramatically.

I bought fleur de sel with black truffle that enhances many dishes, and go perfectly with egg, creamy dishes, pasta, etc…

These oeufs cocotte are fairly easy, do not require specific culinary skills, and are quick to make, so they’re perfect for a light elegant lunch. Here there are two eggs for a more substantial meal or as a main course.

Ingredients for 2 people

  • 1 tbs olive oil
  • 1 shallot, chopped
  • 1 cup of cooked spinach
  • 1 cup shiitake
  • 2 tbs crème fraîche
  • 4 eggs (2 each)
  • 2 slices prosciutto, roughly diced
  • truffle salt
  • truffle oil
  • pepper


Saute shallot in olive oil. Add cooked chopped spinach, add a little salt and pepper.  Stir well for a few minutes, then set aside. In the same pan, saute shiitake until the water evaporates, and mushrooms are soft. Set aside. In two individual ramequins, divide spinach, then shiitake. Add 1 tbs crème fraîche on each ramequin. Add prosciutto, then eggs and sprinkle with truffle salt and a little truffle oil, then pepper.

Cook for about 7 minutes in a pre-heated oven at 380F. Don’t over cook the eggs, remove them from the oven when the whites are still a little runny, they will continue cooking when out of the oven. Serve hot with some toasted baguette.