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Truffle Omelette
10 Mins
Diet Restriction
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1 Vote
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Secret Ingredients
  • 4 large fresh eggs
  • 1 tablespoon double cream
  • 15 g fresh truffles (or truffles in oil, drained)
  • 1/2 ounce butter
  • Salt and pepper
  • Salt and pepper
  1. Make sure your truffle is thoroughly clean, slice it thinly or grate it and poach it in a little water with the salt and pepper, for just four or five minutes.(For preserved truffles, no cleaning in needed, but they need to be drained.) Reduce the water to a dessertspoonful, allow it cool and add it to the cream.
  2. Whisk your eggs, add the poaching water and cream to them and whisk again.
  3. Heat your pan gently & add the butter to the pan, allow it become very hot, but not discoloured, then tip the eggs in & move them around a little until JUST starting to set on the outside. Then add the sliced truffles.
  4. Allow the top to almost set – baveuse - fold and serve immediately.
  5. Serve with a fresh green salad, some warm crusty bread and a good bottle of French red wine.
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