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1
Preheat oven to 375 F. In a small saute pan, melt 1 tablespoon of butter over medium heat. Add sliced shallots and cook for about 5-7 minutes, until golden. Remove pan from heat.
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2
(Optional: line your baking sheet with parchment paper). Lay the triangles of crescent roll dough flat on the baking sheet. Spoon the shallots onto the dough, dividing the shallots evenly between the 8 rolls. Top each crescent with some of the grated cheese (reserving approximately half a cup of cheese for later). Starting with the wide end, roll the crescents into a roll.
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3
Add the remaining 1 tablespoon of butter to the pan in which you sauteed the shallots and heat it over medium-low heat. Once the butter is melted, remove the pan from heat and brush the tops of the rolls with the melted butter. Set the tray of crescents aside while you prepare the eggs.
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4
Crack the eggs into ovenproof ramekins (2 eggs per ramekin). Drizzle the truffle oil over the eggs in each ramekin. Season each ramekin with salt and pepper. Drizzle heavy cream over the eggs in each ramekin. Place the ramekins in a glass baking dish, and fill the dish with water so that the water level comes to about half way up the ramekin.
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5
Bake both the eggs and the crescents for 15-17 minutes, until the crescents are golden. Remove the crescents from the oven and cover them with aluminum foil.
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6
Increase oven heat to 450 F and cook eggs for an additional 7-10 minutes, or until the desired doneness is achieved. Remove eggs from oven and top each ramekin with the reserved cheddar.
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7
Serve eggs in the ramekins with the crescent rolls. Serves 2.
