1. 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. 2. Whisk your eggs, add the poaching water and cream to them and whisk again. 3. 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. 4. Allow the top to almost set – baveuse - fold and serve immediately. 5. Serve with a fresh green salad, some warm crusty bread and a good bottle of French red wine. ---------------------------------------------------------------------------
Nutrition
Ingredients
