Earthy Delights Recipe
http://www.earthy.com/

Scrambled Eggs with Summer Truffles

Scrambled Eggs with Summer Truffles
Summer truffles have a mild, mushroomy taste that can be most fully appreciated when they are paired with a few simple ingredients in uncomplicated presentations. While Summer Truffles are frequently used in many cooked dishes and sauces, their elusive flavor is most enjoyable when they are served fresh by shaving paper thin slices directly onto canapés & hor d’oeuvre, pasta, egg, potato and rice dishes. A specially designed truffle shaver can be used to serve fresh truffles right at the table. Truffles and eggs go together beautifully. Simple as it is, this is probably my favorite way to enjoy the delicate flavor of Summer Truffles – comfort food at it’s very finest.
Ingredients:

4 large eggs, preferably free range
2 tablespoons heavy cream
2 tablespoons butter
salt & pepper to taste
6 slices rustic bread
1/2 oz fresh summer truffles

Directions:

 

 

Beat the eggs with cream until smooth and frothy. Melt the butter in a non-stick pan over medium heat. When the butter begins to bubble, add the beaten eggs. As the eggs begin to cook and thicken, lift the cooked portion with a spatula so the uncooked egg comes into contact with the pan. Continue to cook, lifting and gently stirring, until the egg is barely cooked through.

 

Meanwhile, toast the bread lightly and spread with a little butter. Heap the scrambled eggs over the toasted slices of bread. Sprinkle with a little salt and pepper and generously shave fresh truffles over the top. Devour immediately.