Preheat an oven to 350 degrees.
Using 4 flameproof and ovenproof ramekins, set the ramekins over very low heat on the stove top, add the butter to the dish and break the eggs directly into the gently warming butter. Allow them to cook on the range top for 1 minute only until the egg whites begin to coagulate. While the eggs begin to cook season each ramekin with salt and pepper.
Pour an equal amount of cream into each dish and top the eggs with a equal portion of truffle slices.
Place the ramekins on a cookie sheet and put them into the oven to finish cooking. Allow 4 to 5 minutes for the egg yolks to be slightly runny and the whites fully cooked.
Serve with toasted brioche or croissants.
Copyright Michael Lomonaco 1997