Scrambled Eggs with Truffles in BriocheTheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation time: 10 minutes
Cooking time: 25 minutes
Refrigeration time: 6-24 hours
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:246.2 kcal
Proteins:10.1 g
Fats:12 g
Carbohydrate:24.9 g
Fibers:1.9 g
Sugar:3.3 g
Cholesterol:161.6 mg
Sodium:364 mg
Calcium:93.4 mg
Energy:597 kcal
Proteins:24.6 g
Fats:29 g
Carbohydrate:60.5 g
Fibers:4.7 g
Sugar:8.1 g
Cholesterol:392 mg
Sodium:882.7 mg
Calcium:226.5 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
60
g
black truffles, in pieces or shavings
1
loaf of brioche sandwich bread
6
eggs
80
g
butter
salt and ground black pepper
METHOD
The day before
- Beat the eggs. Season with salt and pepper. Mix in the thinly sliced truffles, setting aside 4 slices for garnish.
- Add 30 g (1 oz.) diced butter and mix well. Place in a sealed Tupperware container in the fridge for 6-24 hours.
The day of serving
- Remove the crusts from the bread. Cut into 4 even cubes and 8 sticks for garnish.
- Hollow out the cubes with a sharp knife and brown them on all sides in a skillet. Keep warm with the serving plates.
- Cook the truffle-egg mixture in a double boiler over simmering water. Whisk constantly, watching that it doesn't stick to the bottom. The mixture will not thicken for about 15-20 minutes. Remove from the heat while still slightly creamy.
Tin
Once the scrambled eggs are ready, serve immediately.
Presentation
Fill the brioche cubes with the egg-truffle mixture; garnish with two bread sticks and a slice of truffle.
SOMMELIER
Pomerol (Bordeaux) or Cahors (from southwest France)
