Instructions: Preheat the oven to 200C. Mix together the creme fraiche, truffle paste, parmesan, salt and pepper in a bowl. Take two ramekin dishes and rub butter around their edges and leave a knob of butter in the bottom. Spoon 2dsp of the mix in the bowl on top.

Break an egg into the dish and add a touch of salt and pepper and a dribble of cream on top. Repeat this process for a second egg and then place the ramekins onto a baking tray which has 1/4inch of water in it. Place this in the oven for 10 minutes or until the yolks of the eggs are soft and the whites hard.

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