Provençal scrambled eggs with truffles:
-10g of black truffle per person
-3 eggs per person
-1 tablespoon of double cream per person
- Place the eggs (do not break them) and truffles in the same Tupperware overnight (the eggs will become infused… oh la la)
- Beat the eggs and the grated truffle together
- Cook the eggs in a bain marie (double boiler) with a round-bottomed mixing bowl
- Add the double cream
Last tip: To conclude your meal, I recommend truffle cheese:
- Cut Brie in half, stuff sliced truffle inside and bake for a couple of minutes…Mmm.