Truffle and eggs: 3 quick recipes

The truffle offers great culinary freedom and perfumes dishes from the simplest to the most refined. Raw or lightly cooked, it goes well with soft foods or fats (butter, cream, oil), which easily capture its flavours. In this, eggs are the ideal ally: the truffle simply sublimates this everyday food in a few minutes!

Egg Benedict with truffle ham

For 4 people
Preparation : 25 mn
Cooking time : 12mn
Rest: none

Ingredients:

• 4 large fresh organic eggs + 3 egg yolks
• 2 English muffin breads
• 4 slices of truffle ham or white ham 
• 200g of cold butter
• ½ yellow lemon
• 1 lettuce heart
• Mesclun
• Extra virgin olive oil with black truffle flavour "Artisan de la Truffe"
• IGP grey Guérande salt with summer truffle "Artisan de la Truffe" & pepper

Preparation:

• Cook soft-boiled eggs in boiling water for 6 minutes. Plunge them into ice water and peel them.
• Make the hollandaise sauce: beat the yolks with 2 tablespoons of cold water. In a hot double boiler, whisk the mixture until you obtain a frothy cream. Add the butter cubes in several times, whisking well. Season and add the lemon juice before serving.
• Cut the muffin buns in half and toast them lightly. Garnish with lettuce, truffle ham and soft boiled egg. Cover generously with hollandaise sauce.
• Serve with a nice mesclun seasoned with olive oil and truffle salt.
• With fresh truffle shavings, it's even better!

The unavoidable truffle scramble

For 4 people
Preparation : 20 mn
Cooking time : 10mn
Rest : 12h

Ingredients:

• 12 fresh organic eggs
• 1 jar of mushroom & summer truffle sauce "Artisan de la Truffe"
• Fresh cream
• Butter
• Salt & pepper
• Seasonal truffle shavings

Preparation:

• The day before, in a salad bowl, beat the eggs into an omelette and add 2 large tablespoons of truffle mushroom sauce. Close the bowl tightly and leave to infuse overnight in the refrigerator.
• The next day, put water on the stove to prepare a water bath. In a suitable saucepan, put butter and add the beaten eggs. Stir with a wooden spoon so that the eggs cook very gently, creamy.
• At the end of cooking, finish with a nice spoonful of crème fraîche, season and serve immediately.

The classic truffle omelette

For 1 portion
Preparation : 5mn
Cooking time : 15mn
Rest : 12h

Ingredients:

• 3 organic eggs
• 5g of truffle chips Artisan de la Truffe
• 10g soft butter
• 1 drizzle ofblack truffle flavoured extra virgin olive oil "Artisan de la Truffe"
• Salt & pepper
• Mesclun
• Seasonal truffle shavings

Preparation:

• The day before, lightly beat the eggs into an omelette and leave to infuse with the broken summer truffle in an airtight container overnight.
• The next day, heat a frying pan with a little butter and oil and pour in the truffle egg mixture.
• Cook until desired doneness, then gently roll the omelette to slide onto a plate.
• Serve with a nice salad seasoned with truffle oil and fresh truffle shavings.

 

Anne-Emmanuelle Thion