|Nothing says New Years Day brunch like Truffle scrambled eggs and Champagne|
|White Truffle from my Italian Grocer's cousin in Piedmont|
|This lovely specimen only set me back 50 Euros|
|M. Henri forages for the black gold in the campagne of Excideuil|
Now, here's how you can make Truffle Scrambled Eggs:
|Chocolate shavers can come in very handy|
A bain-marie (double boiler)
1 12 inch skillet or shallow bowl
1 pot for water where the skillet or bowl will sit above the water, not in it
INGREDIENTS: this is per person
2 Fresh eggs (preferably free range, organic)
1 Generous Tablespoon creme fraiche at room temperature
1 Tablespoon sweet butter
1/4 - 1/2 Tsp Truffle shavings
salt & pepper to taste
METHOD:Shave 2 perfect slices of truffle per person for garnish and set aside
Slice two ‘imperfect slices’ per person into slivers, then stir into the creme fraiche along with any broken bits. Set aside.
Scramble the eggs until well blended, light and airy.
Add a dash of salt and pepper
Melt the butter in the bain-marie, skillet or bowl over SIMMERING water (this is crucial)
Using a tilting motion, coat the surface of the bain-marie, skillet or bowl with the melted butter.
Add the eggs. Stir constantly using a spatula.
When the eggs begin to thicken, add the truffled creme fraiche.
Stir well to blend completely. Continue stirring until thickened to a thick, custard like consistency. These eggs will be quite creamy.
On warmed plates with brioche or levain toast, garnish each serving with the 2 perfect slices of truffle and a nice twist of fresh ground pepper. (a little chive makes a nice garnish as well)
A nice green salad dressed with a light red wine & shallot vinaigrette is the perfect accompaniment, and Brut Champagne, the perfect beverage.
One last thing... Don't blame me if you too become truffle obsessed because of this simple but oh so delicious dish. I warned you!
Happy New Year and