Truffled Eggs

INGREDIENTS:

6 fresh eggs
6 teaspoon salsa tartufata
salt and pepper, to taste
6 tablespoons cream
chopped fresh tarragon ( or substitute with fresh parsley)
buttered toast fingers

1. Lightly butter 6 single-serve heat-proof ramekins or souffle bowls.
2. Place 1 teaspoon of salsa tartufata in each prepared dish.
3. Carefully crack 1 egg into each dish, Make sure yolk stays whole. Season with salt and pepper.
4. Drizzle 1 tablespoon of cream over each egg. Sprinkle with a little tarragon. Cover each dish with foil.
5. Fill up a shallow suacepan with about an inch of water. Bring to a simmer. Add the ramekins and cook until egg whites are firm but yolks are still runny, about 7 to 8 minutes.
6. Remove ramekins from water. Remove foil and wipe dishes dry.
7. Serve immediately with buttered toast fingers for dunking.