I followed an approximation of a recipe in The Gourmet Cookbook (thanks,
double0hilly!) and it turned out beautifully. Craving fruit to go with it, I also cooked down some slightly-past-their-prime strawberries into a compote to go with it (with a sprinkling of mint on top). The meal would have been a little too rich and heavy had there been any more of it than there was, but with portions this small, it was just enough.My version of the Gourmet baked eggs: Preheat the oven to 400 degrees Fahrenheit. Mix two tablespoons of sour cream with a splash of cream, two teaspoons of grated parmesan, a splash of truffle oil, salt, and pepper. Spoon mixture onto bottom of ramikin. Break an egg into another bowl and pour it gently on top of mixture. Bake in a water bath until done, 12-14 minutes.
Thanks to
saffronjan, I had cheery red tulips to keep me company while eating. Actual spring is elusive around here though: it was snowing at the time.