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Truffle Scrambled Eggs
The secret to great Provencal scrambled eggs is slow cooking!
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Ingredients
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3
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eggs
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3
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salt to taste
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pepper to taste
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15
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ml
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butter
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1
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Tbsp.
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30
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g
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2
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oz
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60
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ml
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cream (35 %)
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2
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oz
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Preparation
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1.
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Beat eggs slightly. Season to taste.
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2.
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Grate half of truffles and add to eggs. Let rest half an hour.
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3.
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Simmer in a double boiler very slowly with a little butter. Turn regularly.
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4.
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Add the cream.
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5.
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Grate the remaining truffles and add to the eggs, mixing everything together. Serve immediately.
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