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Truffle Cream Sauce with Eggs
Prep Time: 30 minutes
Cook Time: 5 minutes
Servings: 2
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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
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
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