Preparation time: 10 minutes + 30 minutes rest
Cooking time: 5 minutes
Ingredients for 2 people
3 fresh eggs
3.5 grams of black truffles
2 tablespoons of heavy cream
A few sprigs of chives (optional)
Fleur de sel with black black truffle
1 knob of butter
A little olive oil with black truffle juice
Wash the eggs.
Then, very carefully, make a hole in the top of two eggs. Gradually enlarged it so as to obtain a hole with a diameter of 2 to 3 centimeters.
Once the holes have been made, empty the eggs into a bowl. Add the third egg.
Beat the eggs and add three-quarters of the black truffles detailed in small cubes and a spoonful of whole liquid cream.
Leave to infuse for 30 minutes in the fridge.
Heat the butter with a drizzle of olive oil with black truffle juice.
Pepper the egg-cream mixture with black truffle and pour it into the pan.
Cook over low heat without stopping mixing with a spatula.
Remove the eggs before the end of cooking (they should be a little runny). Finish cooking by adding a tablespoon of cream. Mix well.
Add the chopped chives (optional) and the fleur de sel with the black truffle.
Serve in scrambled eggs with black truffle in empty eggshells, previously washed and dried.
Finally, distribute the rest of the black truffle on top.
Serve with toasted toast.