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Scrambled Eggs with Truffles

Source of Recipe

From "Barefoot in Paris" by Ina Garten


Recipe Introduction

"Several years ago my dear friend Patricia Wells invited us for a 'truffle' weekend. We cooked every dish for every meal with truffles—even breakfast! This dish is special for a holiday brunch, and the timing is perfect because fresh black truffles are in season in France from late December through February. Scrambled eggs made over a double boiler are so creamy that this is an elegant dish even without the truffles."

List of Ingredients

â—¦ 1 fresh black truffle (1 ounce)
â—¦ 16 extra-large eggs
â—¦ 1 cup half-and-half
â—¦ 2 teaspoons kosher salt
â—¦ ½ teaspoon freshly ground black pepper
â—¦ 4 to 5 slices brioche or white toast, crusts removed and cut in half diagonally


Recipe

Clean the truffle with a soft brush; don't wash it! Beat the eggs, half-and-half, salt, and pepper together in a heatproof glass bowl until combined but not frothy. Shave the truffle into the egg mixture with a truffle shaver or mandoline. If you have time, cover with plastic wrap and allow to sit in the refrigerator for a few hours. The eggs will become more infused with the flavor of the truffle.

When ready to serve, set the bowl over a saucepan of simmering water, making sure the bottom of the bowl doesn't touch the water. Cook over the water, stirring occasionally with a wooden spoon, until the eggs are thick and custardy. This will take about 20 to 25 minutes. Remove from the heat immediately.

Place two toast points on each plate and spoon the cooked eggs on top. Serve hot.

Serves 4 to 5



• Black truffles are French and white truffles are Italian; don't even think about using the canned ones.

• These will be creamy when done. Cook until a spoon stands up in the middle.