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Scrambled Eggs With Truffles
This is a light and still very tasty dish. It must be freshly
prepared, but since the actual cooking only takes 5 minutes, it
can be served as a nice post-theater supper. (The time-
consuming part is heating the waterbath to a boil. Turn it on
immediately upon your return back home from the theater.)
Proceed as follows:
Ingredients:
1
. Beat four eggs with a whisk in a heavy-bottom saucepan.
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4 fresh eggs
50-75 g truffles
salt
pepper
1 tbsp creme fraiche
2. Slice 50-75 grams of fresh or canned truffles (truffle
substitutes usually work equally well!) and add to the
eggs.
3. Season with salt and pepper.
4. Bring water in large saucepan to a boil and place the egg
saucepan on this water bath. Stir the mixture constantly
until it suddenly begins to thicken.
5
. Remove from the water bath and add one tablespoon of
crème fraiche.
6
. Serve immediately together with slices of toast. A glass
of red port wine combines nicely with this dish.
7
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