Most truffle aficionados agree that the combination of truffles and eggs is a match made in heaven, and certainly, this is a great way to enjoy autumn truffles.
Ingredients (for 4 people)
Six X-Large fresh eggs
2 tbsp Sour cream (crème fraiche)
100g | 3 ½oz Organic butter
80g | 1 ½oz Autumn truffles
1 drop Truffle oil
16 leaves Rocket
Salt, little pepper
- Whisk the eggs in a bowl with the sour cream, salt and pepper.
- Melt 10g of butter in a deep metal sauce pan, add the egg mixture and start stirring with a whisk.
- Add the rest of the butter and keep stirring until it starts to thicken. Then quickly add 60g of grated autumn truffle, the drop of truffle oil and whisk again until cooked. Don’t overcook it, it should remain slightly runny.
- Decorate the plates with the rocket leaves, serve and garnish with shavings of truffle (20 g). Accompany with a slice of toasted country bread, and a light chardonnay wine.