Saturday, November 5, 2011
1 tbsp double cream
1 small fresh truffle or 1 preserved truffle,slice thinly
knob of butter
salt & pepper
If using fresh truffle,slice it thinly & poach in a little water with your seasonings for just 4-5 minutes. Reduce the water to a teaspoonful,cool & add it to the cream.
Using a fork, lightly whisk eggs & cream in a bowl & season to taste with salt & freshly ground pepper.
Heat the butter on the pan,then tip the eggs in. Move them around a little then add the sliced truffles. Allow the top to almost set, fold and serve immediately.
Serve with a fresh green salad & some warm crusty bread,etc.
This is a classic recipe, extremely simple & perfect for special lunchtime treat.
These delicious wrinkly bits can be also used in risotto,mashed potatoes,on steak,roasted poultry, pâtés, terrines & so on..