Coddled Eggs with Truffle Butter

• 4 eggs
• 4 tsp black truffle butter, or olive oil and Parmagiano-Reggiano
• fleur de sel, gray salt, or Maldon salt (or kosher salt)
• freshly ground black pepper
• 4 oz / slices bread, cut into strips for dipping and toasting

Preheat to oven to 300 F. Bring a pot of water to a boil - the amount will be determined by the size of your water-bath vessel and coddlers.

Crack an egg into each coddler, add a teaspoon of truffle butter, and cover. Put the coddlers in a baking dish or high-sided pan. Pour boiling water into the dish so that it reaches the level of the egg or even goes above it, taking care not to get any water in the coddlers.

Place the baking dish in the oven and coddle the eggs until they are the way you like them, 10 to 15 minutes. Meanwhile, toast the bread to dip into the eggs.

Makes 2 servings, 10 WW PointsPlus each.