 | | Directions |
- 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.
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Prep Time: 30 minutes
Cook Time: 5 minutes
Servings: 2
|  | | 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 |
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