Scrambled Eggs with Truffles
A simple, delicious and easy to make recipe that really brings out the joy of cooking with truffles. Enjoy for breakfast or brunch. Serves 2
- 4 fresh eggs
- 1 tablespoon cream or 1/2 tablespoon creme fraiche
- 1 medium truffle, about 2 oz (fresh truffle or preserved will both work)
- 1 tablespoon of butter
- salt & pepper, to season
If you are using a fresh truffle place it and the eggs (in their shells) in a bowl or container with a fitting lid and leave overnight. A few hours before ready to make the eggs thinly slice the truffles and poach for about 10 minutes in a small pan (uncovered) with a glass of water. Reduce the water to about a tablespoonful. Both poaching and placing the truffle with the eggs start to flavor the eggs and water perfectly in advance of cooking. If you are using a preserved truffle from a tin or jar you do not need to poach it.
When ready to make, place a saucepan onto a medium heat and crack the eggs directly into the pan and add the poaching liquid (if you poached a fresh truffle), sliced truffles and butter. Adding the butter right at the start gives a velvety finish. Stir constantly to combine all ingredients and cook - keep stirring throughout. As the egg starts to come together remove from the heat and keep stirring - the heat from the pan will keep cooking the eggs and guarantee light and fluffy scrambled eggs. Return to the heat for a short while until almost done. Stir in the cream or creme fraiche and season with salt & pepper.
Serve with slices of toast made from a crusty bread, sourdough is perfect for this.