Toast & Truffled Eggs
Easy gourmet dinner—simply sprinkle chopped preserved truffle over cooked scrambled eggs before serving
Loading ...April 8th, 2012
Food Styling by Ruth Gangbar
Prop Styling by Jane Hardin
* Preserved truffles: Truffles are preserved in jars whole, sliced, or in pieces, or by flash freezing. They have a long shelf life but should be consumed within a week of opening. Bonus: Besides being much cheaper than fresh truffles, with preserved truffles you get two products in one: the truffle meal as well as the juice or oil, which can be added to soups, broths and sauces.
Servings
1Prep Time
5 minutesCook Time
10 minutesIngredients
- 2 eggs
- 1 teaspoon finely chopped preserved truffle*
- 1 teaspoon butter
Directions
Crack eggs in a medium bowl and whisk to combine. Add in truffle and season with salt and pepper.
Melt butter in a non-stick skillet over medium heat. Just as butter has melted and begins to sizzle, add egg mixture to skillet. Reduce heat to medium-low.
Do not stir until you begin to see the first signs of eggs beginning to set. Now, using a high-heat spatula or wooden spoon, begin to stir eggs and continue until eggs are fully set.
Serve with toast.
Nutrients Per Serving
About 185 calories, 14 g fat, 13 g protein, 2 g carbs. Excellent source of folate.
Photography by Colin Faulker
