Thursday, February 12, 2009

Truffled Scrambled Eggs


Last summer when we visited Dublin, Ireland, we had a fabulous dinner at Thornton's. We had several courses featuring truffles. We started with a taste of truffle powder, which exploded with bright and wonderful flavors and got our palates ready for the real truffle adventure. The foie gras was rolled in summer truffles and accompanied by a truffle fritter, truffle sauces and crisps. Our truffle heaven continued with a truffled scrambled egg which was creamy and delicious. We loved the idea of enhancing a simple dish like scrambled egg with truffles making it pretty incredible.

Today, I'd like to share my own version of the truffled scrambled egg. It is simple to make and yet elegant and romantic. This recipe will make two small portions which can be served as breakfast or an appetizer.

Ingredients:

1 stick butter, room temperature
1 ounce truffles
Pinch of fleur de sel

2 eggs
1 tablespoon cream
Pinch of salt
3 tablespoons of truffled butter, plus additional truffled butter


Directions:

Place butter and a pinch of fleur de sel in a small bowl. Grate the truffle and mix gently into the butter. Form into a ball or a log, wrap, and refrigerate for at least a few hours. Note: You can also make the truffle butter by combining truffle oil and butter or purchase prepared truffle butter such as D'Artagnan and use it instead.

In a bowl, whisk eggs, cream, and a pinch of salt. In a small skillet, melt 1 tablespoon of truffle butter. Add the egg mixture. Cook the eggs, continuously stirring until they are lightly scrambled and creamy. Take the eggs off the heat and stir in 2 tablespoons of truffled butter. Serve immediately and top with a tiny dollop of additional truffled butter.

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Hungry for more eggs?