Truffle Omelette - Omelette Aux Truffes

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

• Servings: 2
• 4 large fresh eggs
• 1 tablespoon double cream
• 15 g fresh truffles (or truffles in oil, drained)
• 1/2 ounce butter
• salt and pepper

Recipe

• 1 make sure your truffle is thoroughly clean, slice it thinly or grate it and poach it in a little water with the salt and pepper, for just four or five minutes.(for preserved truffles, no cleaning in needed, but they need to be drained.) reduce the water to a dessertspoonful, allow it cool and add it to the cream.
• 2 whisk your eggs, add the poaching water and cream to them and whisk again.
• 3 heat your pan gently & add the butter to the pan, allow it become very hot, but not discoloured, then tip the eggs in & move them around a little until just starting to set on the outside. then add the sliced truffles.
• 4 allow the top to almost set – baveuse - fold and serve immediately.
• 5 serve with a fresh green salad, some warm crusty bread and a good bottle of french red wine.