At least one day before cooking have ready a sealed jar large enough to hold as many eggs as you’d like to cook.  Spread a layer of aborio rice over the base with some fresh truffle and place the eggs on top.  Seal jar and set aside for 24 to 72 hours.  The truffle aroma will infuse and flavour both the eggs and rice.   Voila - you have truffled eggs ready for a simple delectable breakfast and the added bonus of fragrant truffle rice for a risotto.

serves 1 -2

small truffle

½ tablespoon unsalted butter

sea salt

1 tablespoon chopped flat-leaf parsley

3 extra large eggs

thick slice of toasted sourdough 

freshly ground pepper 

When ready to cook, whisk the eggs in a bowl with a pinch of sea salt and parsley until well combined.

Heat the butter in a small heavy based medium frypan over a low-medium heat until just starting to sizzle (not browning).  Pour in the egg mixture to spread over base of the pan.  Using a spatula, gently stir in a pulling motion bringing the mixture from the edge forward into the centre.  The eggs are ready when still slightly runny and underdone, but beginning to firm.  The eggs will continue to cook in the residual heat, so it’s important to remove them from the pan to avoid rubbery firm set eggs. 

Gently turn your scrambled eggs out onto prepared toast.  Scatter with finely shaved truffle (or grate using a microplane).  Serve immediately with freshly ground pepper.

Note: For extra serves, multiply the number of eggs required and use a larger frying pan.  

Fiona Hammond © July 2019

Mark Brancatisano