I have found that my favourite flavour recipient for truffles are eggs and cream. The fat absorbs the flavor so nicely and you can cook them very quickly so you don't lose the lovely delicate earthy flavours. At Christmas (and New Year's to be honest) we made oeufs cocotte à la truffe, which is super simple and super delicious. There is a decent recipe here if you can read french, but the basic process is the following... Per person 1 egg (preferably stored with truffle for min. 24 hours) 15 g black truffle 1 Tbsp fresh cream butter salt and pepper to taste Thinly slice truffle - leave one or two beautiful slices as garnish and chop up the other slices. Heat up cream and add the chopped truffles. Leave to steep. Butter bottom and sides of 8 cm diameter ramekins (or even better dedicated cocottes with lids). Add half of the truffle-infused cream (with the truffle peices) to the ramekin then the egg then the truffles slices and then the remaining cream. Salt and pepper. Put the ramekin(s) into a bain-marie and into a preheated 220C oven for 5-7 minutes. I like the white to be just barely cooked when I pull them out. The yolk should definitely still be runny. Serve with a good baguette or toasted pain de campagne.
