This is a go-to recipe for appetizers, breakfasts, or for that immediate satisfaction when you are hungry but only have a moment to leave the task at hand.Spoon cream over each egg, add salt, pepper, and a grating of truffles and top with a few truffle slivers per ramekin. Place in an oven at 400°F for 8 min-utes, depending on the size of the egg. Garnish just before serving with chervil or a fresh truffle.