Truffle Eggs

June 26, 2015

  1. Store a 20-30g truffle with 10 eggs in a porcelain bowl covered with a plate in the fridge for a day or two.
  2. One hour before you intend to eat, break the eggs into a bowl, add the finely chopped truffle, a little cream and diced cold butter, cover again then sit at room temperature for one hour at least.
  3. When ready to cook, brush a pot with soft butter, add the lightly beaten eggs, then stir gently over a low heat until almost set.
  4. Serve immediately on warm toast with shavings of truffle and four glasses.