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Preparation Time : 5
Cook Time : 5
Total Time : 10
4large fresh eggs
1tablespoon double cream
15g fresh truffles (or truffles in oil, drained)
1⁄2 ounce butter
salt and pepper
Make sure your truffle is thoroughly clean, slice it thinly or grate it and poach it in a little water with the salt and pepper, for just four or five minutes.(For preserved truffles, no cleaning in needed, but they need to be drained.) Reduce the water to a dessertspoonful, allow it cool and add it to the cream.
Whisk your eggs, add the poaching water and cream to them and whisk again.
Heat your pan gently & add the butter to the pan, allow it become very hot, but not discoloured, then tip the eggs in & move them around a little until JUST starting to set on the outside. Then add the sliced truffles.
Allow the top to almost set ? baveuse - fold and serve immediately.
Serve with a fresh green salad, some warm crusty bread and a good bottle of French red wine.
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