Loading

Truffle Cream Sauce with Eggs Recipe

Provided By
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.
Share this!
Facebook
Google+
Servings:
Update Servings
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
Directions
PREP
30 mins
COOK
5 mins
READY IN
35 mins
  • 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 sauce over and serve immediately. 
Similar Recipes
Slow Cooker Breakfast Bake
24 oz. bag of shredded hash browns
bacon
chopped fresh parsley
diced ham
eggs
Slow Cooker Overnight Oatmeal
brown sugar
butter
cinnamon
finely chopped apples
milk
Breakfast Pigs in a Blanket
maple syrup for dipping
milk
pancake mix
powdered sugar for garnish
Loading

Truffle Cream Sauce with Eggs Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
E-mail: 
Advertisement
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2016 Tecstra Systems, All Rights Reserved, RecipeTips.com