Truffled Eggs

Cooking Instructions

Clean the truffles by scrubbing them with a vegetable brush under cold running water; then dice them fine.

In a medium bowl, beat the eggs with the salt and pepper, and stir in the truffles (if you have any time before eating, put the mixture in an airtight container to get maximum truffle symbiosis).

Melt the butter in a nonstick or well-seasoned skillet. Add the eggs and cook gently over very low heat, stirring constantly with a spatula or wooden spoon to cook the eggs evenly. While the eggs are still soft and almost runny, scoop them onto warm plates.

Serve with toasted pita halves, English muffins, or croissants. Follow with a green salad, ripe pears, and chèvre.

Wine Pairing(s)

Fattoria del Cerro Vino Nobile di Montepulciano

ZD Reserve Pinot Noir

Avignonesi Rosso

Baroncini Chianti

De Loach Pinot Noir

Morgan Double L Pinot Noir

Petra 'EBO' Suvereto

Castoro 'Blind Faith' Pinot Noir

Fleur Pinot Noir

San Felice Vigorello