- 8 eggs
- ⅓ oz. (10g) melanosporum truffles (or other black truffles)
- Scant cup (200ml) cream, preferably heavy or double
For the garnish
- ⅔ oz. (20g) melanosporum truffles
- Salt and freshly ground pepper
1Two to three days ahead (if possible), place the eggs in an airtight container with some whole truffles.
2A day ahead, cut the ⅓ oz. (10 g) truffles into small pieces, and stir them into the cream. Just before serving, simmer the cream very gently for 15 to 20 minutes.
3Fry the eggs, and arrange them on the plates, two per person. Pour 3 tablespoons of truffled cream over the eggs, and garnish with the truffles you have set aside. If possible, use a truffle shaver to slice them. Season with salt and pepper.
A DASH OF ADVICE
- For the aroma of the truffles to penetrate the eggs and cream, we recommend the method given here, so do remember to plan ahead.
- Take care to shave the truffle slices at the very last minute, so that they are still slightly crisp when served.
IMAGE © CHRISTIAN SARRAMON
Extracted from French Bistro: Seasonal Recipes by Bertrand Auboyneau & François Simon (Published by Flammarion).