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Truffle Eggs
1
1
4
Dozen Eggs
/2 Cup Heavy cream
Ounce Grated White Cheddar cheese
A drizzle of truffle oil
Salt; to taste
Freshly−ground white pepper; to taste
1
3
1
1
2 Sea scallops; cleaned
Tablespoon Butter
2 Slice Crispy bacon
White truffle
Chopped chives; for garnish
In a mixing bowl, whisk the eggs, cream and half of the cheese together.
Season with salt and white pepper. Drizzle in truffle oil to taste. Season
the scallops with salt and pepper. In a large saute pan, over medium heat,
melt one tablespoon of butter. When the butter has melted add the scallops
and sear for 2 to 3 minutes on each side or until the scallops are slightly
golden and have formed a nice crust. In another large saute pan, over medium
heat, heat the remaining two tablespoons of the butter. When the butter has
melted, add the egg mixture and scramble the eggs for about 2 to 3 minutes
or until the eggs are soft and still runny. To assemble, place a spoonful of
the eggs in the center of the plate. Arrange three scallops over the eggs.
Lay three slices of bacon directly on top of the scallops, forming short of
a triangle hat. Sprinkle some of the remaining cheese over the bacon.
Garnish the plate with shaved truffles, drizzle of truffle oil, and chives.
This recipe yields 4 servings.
Truffle Eggs
629
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