Decadence in the morning: Truffle scrambled eggs

13 Feb

Truffle oil is an extravagance. Man Woman’s cost us about €12 when we bought it, you know, as you do at the Marche de Algier in Paris. Ah, life.

But while we have had it and fetishised it (not really, nothing suss) for a long time, it’s something we don’t use often ’cause ‘it’s too special’.

Which is, if you don’t mind the language, codswallop. In this recipe we use about 2 – 3 tablespoons, and for the pure decadent joy it brings, we are many times rewarded for our expense – which probably amounts to about €1.50 for this dish.

Life lesson: Use nice things when you have them.

Truffle scrambled eggs

  • 5 free range eggs
  • 4 TBSP fromage frais
  • 1 TBSP white truffle oil
  • 2 tsp butter (for frying)

Whisk eggs with a pinch of sea salt. Once combined add fromage frais and truffle oil and stir – but make sure the fromage frais is still in discernible dollops here and there.

Heat a pan to medium heat and throw butter in, just as it begins to bubble and sizzle add the egg mix. Don’t stir for a minute, allow the mix to cook on the bottom, and then stir with a wooden fork/spoon until still runny, but cooked.

Serve on top of the best baguette you can find. Drizzle with more truffle oil and top with cracked black pepper if you want.

Estimated cost:£4.50

Musical accompaniment: The Paper Scissors


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