What could be better on a sunny Los Angeles Valentine’s day than an impromptu al fresco brunch?  I made a simple frisee salad with white balsamic vinaigrette, pecans, and parmesan shavings to accompany the coddled eggs with shaved black Perigord truffle all washed down with a fine glass of Dom Perignon.  To make coddled eggs, firstly, one needs egg coddlers.  Egg coddlers are porcelain cups with metal screw-on lids and a ring at the top.  They may be difficult to find.  Mine are from Royal Worcester, who I believe invented the egg coddler.  Butter the inside of the cup.  In the bottom, I put a little cheese.  This time I used Boschetto, a truffle cheese from Italy.  In go two eggs, then a splash of cream and some salt and pepper.  The lid is then tightly screwed onto the egg cup and the cups are lowered into a saucepan of gently boiling water.  I boil them for about 8 or 9 minutes, so the yolks are still runny but the whites set.  I top them off with shaved black truffle.  Served with crusty bread, Heaven!  Here’s hoping your Valentine’s day is filled with delicious moments!