Use an eggshell cutter/topper ('clack') to remove the top of each egg. Empty the yolk and the white into a bowl.
Place a few pieces of foie gras inside each eggshell and then add a couple of drops of truffle oil. Carefully place the egg yolk back into the egg shell and then add a little (but not all) of the egg white.
Bring a pan of water to a simmer and then gently add the oeufs cocotte to the pan - they will float on the surface of the water. Cook for 3 minutes.
Once cooked, remove from the pan and season with salt and pepper to finish.
«Try replacing the foie gras with other ingredients such as mushroom pate, sundried tomato paste etc.»