Baked eggs with Friggione and truffle butter

Lina's Friggione, soft and flavorful, becomes the base for a simple yet characterful dish. The egg cooks directly in the friggione, and the truffle butter, added only at the end, completes the dish with its aroma. Few ingredients and a cocotte: a dinner ready without fuss.

Ingredients for 4 people

• 1 jar (390 g) of Lina Sapori e Delizie Bolognese Friggione
• 4 fresh eggs
• 20–25 g of Lina Sapori e Delizie Truffle Butter
• salt to taste
• freshly ground black pepper to taste
• crusty bread or focaccia for serving

Preparation

1. Heat the friggione. Heat Lina Sapori e Delizie Bolognese Friggione and distribute it among four single-serving cocottes.
2. Add the eggs. Make a small indentation in the center of the friggione and carefully crack an egg into each cocotte. Add a pinch of salt and a grind of pepper.
3. Bake in the oven. Transfer the cocottes to a preheated oven at 190 °C (375 °F) and bake for about 8–10 minutes, checking for doneness: the egg white should be set while the yolk should remain soft and creamy.
4. Finish with truffle butter. Remove the cocottes from the oven and immediately add a small curl of Truffle Butter on top of each egg. The residual heat will be enough to melt it gently.
5. Serve immediately, accompanied by toasted crusty bread or warm focaccia to scoop up the friggione and yolk.

It's perfect if...

• you're looking for a quick and hearty dinner with few ingredients;
• you want to transform a jar of friggione into a proper dish;
• you love traditional recipes but want to bring them to the table in a slightly different way;
• you want to prepare a simple but refined vegetarian dish.

Why it works

The natural sweetness of the onion and the slightly acidic note of the tomato in the friggione meet the softness of the egg. The creamy yolk becomes almost a sauce, while the truffle butter adds aromatic depth without requiring additional preparation.

Bread also plays an important role: it introduces a crunchy element and allows you to scoop up the friggione, yolk, and truffle butter together.

Consistency

The friggione remains soft and enveloping, the egg white is delicately set, and the yolk is still creamy, binding all the ingredients together. Toasted bread completes the dish with a crunchy contrast.

How to serve it

Bring the cocottes to the table immediately after baking, placed on a small plate and accompanied by a few slices of toasted bread.

This recipe works very well as both a vegetarian main course and a one-dish meal for an informal dinner.

Lina's touch

Just a few grams of Lina Sapori e Delizie Truffle Butter, added after removing from the oven, are enough to complete the dish. The heat from the cocotte slowly melts it, better preserving its aroma and distributing it between the egg and friggione.

Lina's secret

Add the truffle butter only after removing the cocottes from the oven. There's no need to cook it: the residual heat is enough to melt it and allows you to better preserve its aromatic components.

Tips and pairings

Serve the eggs with slightly toasted crusty bread, not too thin: it needs to be able to scoop up the friggione and yolk without breaking.

As for wine, a Pignoletto frizzante from Colli Bolognesi is a good choice: its freshness and effervescence lighten the richer parts of the dish and pair well with the sweet component of the friggione.

Enjoy your meal!