Truffle Cream Sauce with Eggs Prep Time: 30 minutes Cook Time: 5 minutes Servings: 2 Ingredients - 1 cup heavy (whipping) cream - 1 tablespoon (more or less, as available) bits from a fresh black truffle - 1 tablespoon butter - 4 eggs - 1 teaspoon water - salt and pepper    This is a perfect--and perfectly luxurious--combination, as well as a good way to not waste a single crumb from a precious black truffle. The sauce can be made ahead and refrigerated.   Directions To make the truffle sauce: In a small heavy saucepan, boil the cream down to about 1/2 cup. Cool to room temperature and add the truffle bits. Set aside, if using soon (let	1

	steep for at least 30 minutes for flavor to develop); refrigerate, if holding for longer. Prepare eggs: Break eggs into small mixing bowl and beat with water. Melt butter in hot non-stick skillet. Pour in eggs, lifting and moving uncooked portions until just set. Don't overcook--there should be some shine on the eggs. Salt and pepper to taste. Spoon warmed truffle sauce over and serve immediately.	2