Brouillade with truffles: 2 must-try recipes
Egg brouillade is one of those simple yet elegant dishes that showcase the delicacy of truffles. Its fragrance enhances the softness of the eggs, transforming your daily meal into a tasty delight.
Today, we offer you two irresistible ways to prepare your truffle brouillade: A generous, easy-to-make version with truffle and mushroom sauce, offering strong flavor and quick preparation. A classic version with fresh truffles, where the trick is to infuse the eggs beforehand. Whether you're an enlightened amateur or a lover of subtle flavors, these recipes will guide you step by step.
Recipe for Quick Brouillade with Truffle and Mushroom Sauce
Serves 2
Preparation: 5min
Cooking time : 5min
Rest : 0min
If fresh truffles aren't available, truffle sauce (a combination of truffle, mushrooms and olive oil) is a great option. It offers a powerful taste in a quick preparation.
Ingredients
- 4 ultra-fresh eggs
- 1 tablespoon truffle and mushroom sauce
- 10 g butter
- 1 tablespoon crème fraîche
- Fleur de sel and freshly ground pepper
Preparation
- Lightly beat the eggs in a bowl after breaking them.
- Melt the butter in a saucepan over low heat.
- Add the eggs and stir constantly to cook gently and evenly.
- After 5 minutes, when the eggs begin to thicken, add the truffle-mushroom sauce and mix well.
- Add crème fraîche for an extra touch of deliciousness.
- Season with salt and pepper and serve immediately.
👨🍳 Chef's tip: For a perfect match, accompany this brouillade with a glass of chilled Chardonnay and a green salad with walnuts.
Brouillade à la Truffe Fraîche: Easy and Tasty Recipe
Serves 2
Preparation: 5min
Cooking time : 7min
Rest : 24h
Ingredients
- 4 ultra-fresh eggs
- 15 g black truffle or seasonal truffle (Tuber Melanosporum, aestivum, uncinatum depending on season)
- 10 g butter
- 1 tablespoon crème fraîche (optional)
- Fleur de sel and freshly ground pepper
Preparation
1. The day before :
Leave your whole eggs with fresh truffle to infuse for 24 hours in an airtight tin in the fridge. The porous shells of the eggs absorb the aromas, intensifying their flavor.
2. Cooking :
- To ensure room temperature, remove eggs from the fridge 15 minutes before cooking.
- Break them into a bowl and beat gently with a fork. Avoid adding salt for the moment, as this may make the eggs runny.
- Using a truffle grater, stir half the truffle directly into the beaten eggs. Mix carefully.
- Melt the butter in a saucepan over very low heat. Add the eggs and stir constantly with a wooden spatula.
- Cook slowly, stirring constantly. After 5 to 7 minutes, the texture becomes creamy and smooth.
- Add a spoonful of crème fraîche for an even smoother texture (optional).
- Season with salt and pepper and serve with slices of fresh truffle.
👨🍳 Chef's tip: Serve the brouillade on lightly buttered slices of toasted farmhouse bread for a balanced texture.
Which version should I select?
Do you have the time and want to sublimate the truffle? Choose the classic version using fresh truffles.
Looking for a quick and tasty alternative? The truffle and mushroom sauce will become your best partner in the kitchen!
In any case, the truffle brouillade is perfect for a gourmet brunch or a refined starter.
Find all products Artisan de la Truffe on the Halle des Gourmets.
Anne-Emmanuelle Thion