Truffle is the star of the dish here. A simple omelette of local free range eggs, flecked with black truffle, and finished with a few additional shavings and a little truffle oil. On the side a simple salad and a few braised mushrooms, not absolutely necessary, I just wanted to use them up… How easy and absolutely delicious.
- 8 eggs
- 1 small black truffle
- 2 tbs butter
- Sea salt
- Freshly ground black pepper
- Two days out, if you have the time, place all of your eggs into a large jar together with the truffle, seal the jar and place in the refrigerator.
- When ready to make your omelette, break the eggs into a bowl and lightly beat them and shave in a little truffle.
- Heat your pan and add butter.
- Pour ¼ of the egg mix into the pan and cook until creamy.
- Fold in half and slip onto the serving plate, finish with a flourish of shaved truffle and a little drizzle of truffle oil.
- Serve with a simple green salad.
- Continue to make the other three omelettes.
- If you don’t have time or can’t wait… You can just add shaved truffle to your beaten eggs.
- We get our eggs from the farm gate, they are absolutely delicious.
- Please do not overbeat your eggs! For the omelette to stay nice and creamy the eggs must only be lightly beaten.