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I woke up this morning with an insatiable craving for truffle scrambled eggs. With a box of whipped cream in hand and fresh eggs, I whisked two eggs with a dash of cream and a pinch of salt.
When the eggs were about to cook, I transferred them onto a plate and scooped a spoonful of truffle paste on top. Here’s what brunch looked like:
Its intense, musky aroma was pungently addictive. Nutty, wet, and slightly woody, I took very small bites, so I could enjoy every glorious bit of the truffles.
4 comments
wah..wat a breakfast!! thats grand..
If only got portobello mushrooms, sure shiok! =P
psst. just thought of something else – try adding it to mashed potatoes, basic mash, no bacon or chives etc, just some butter or cream and a pinch of salt and stir this in while you mash the (still hot)potatoes. the heat is necessary to really bring out the scent but you shouldn’t cook it either
Oooohhhh!! Sounds sinfully delish! I wonder how luxuriant it would taste.
The great wonders truffles can do! =)