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Truffled Eggs Make for an Extravagant Breakfast

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Black TruffleThis recipe isn’t afraid to gild the lily by infusing the eggs with truffle aroma for a week. Then you add truffle oil and chopped truffle to the final scramble. It’s not inexpensive; and neither should be the Champagne you serve with it.

Truffled Eggs

1 dozen eggs
1 ounce black truffle, finely shaved
1 teaspoon truffle oil
Salt, to taste
White or black pepper, to taste
2 tablespoons butter

Several days before serving, place the uncooked eggs whole in a jar with truffle shavings. Seal well so aroma of truffle is not released.

On the day of cooking, remove the eggs from the jar and crack each into a bowl. Whisk and add truffle oil, salt and pepper to taste.

In a large frying pan, melt butter. Reduce heat to low and cook eggs slowly until scrambled to desired doneness. While eggs are cooking, chop up some of the truffle and sprinkle over the eggs.

Use the rest of the truffle in other recipes.

Makes 4-6 servings.

From John Griffin

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One Response to “Truffled Eggs Make for an Extravagant Breakfast”

  1. Richard Toupal says:

    John, a cheaper way to do it if you have no black truffles is to place the uncooked eggs a in the jar and pour a few ounces of white truffle oil on the eggs(lightly coating the shells). Let the uncooked eggs and truffle oil stand for 2 weeks. Then follow your recipe without the black truffles
    Better yet, follow the above steps and during the 2 weeks order your fresh black truffles to coincide with the day you will cook this fantastic breakfast recipe. I have found that the intense flavor of the truffles is lost very quickly over a couple of days.