1 The evening before, prepare your truffle purée. Cut your 3.2 oz (90 g) of truffles into small cubes and mix them with your warm demi-glace, cognac, and Port, then pass everything through a small food mill with fine blades. Then incorporate the heavy cream, cook gently for four minutes, then remove from heat and gradually incorporate the very cold butter cut into small dice, season with a pinch of salt and a turn of the pepper mill.
2 Generously butter your six ramekins, distribute the truffle dice warmed with liquid cream on the bottom of each, then break the eggs one by one and pour them into your ramekins, salt and pepper, top each with your purée covering only half of the egg so that part of the yolk is visible, cover each ramekin with plastic wrap, butter your bread slices trimmed of crusts, and refrigerate everything overnight.
3 The next day, remove your ramekins two hours before serving, then start your preparation either just before your guests arrive or after the aperitif. Remove your deep baking dish from the oven, then preheat it to 320°F (160 °C) (gas mark 5 and a half), place your ramekins in this dish, set it in the middle of the oven, and pour boiling water up to the midpoint. Cook for eight minutes and thirty seconds.
4 During cooking, fry your bread slices in a skillet until golden and cut them into strips approximately one centimeter wide.
5 There you have it, done. Remove the plastic wrap from the eggs and serve in the center of beautiful black plates with one or two strips arranged in a cross. Serve this royal dish with, for example, a good Pomerol or a Burgundy from the Côte de Nuits or an Hermitage from the Rhône appellation, or more simply, a great Cahors « Prince Probus ».
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