Saturday, May 16, 2009

Dita's Trufflicious Breakfast Sandwich

Truffles are a very rare and pricey delicacy, but you can buy the butters and oils fairly inexpensively on various websites and in some in gourmet markets, and a little bit goes a long way!
Truffles are delicious with eggs, and it's a known classic and a simple way of indulging in black truffle.I simply scramble eggs or egg whites in a little bit of truffle olive oil, and sometimes have the eggs with Truffle Gatherer's Sauce on the side.
  • One Egg
  • Dash of Olive Oil
  • One English Muffin, lightly toasted
  • Black Truffle Butter
  • Truffle Gatherer's Sauce
Fry one egg in a small pan greased with a little bit of olive oil, or better still, truffle infused olive oil! I cook mine in a silly little egg mould to keep the shape. (Yeah, mine is daisy shaped.) Fry on one side until set, then remove the mould if you're using one, and flip over and cook until egg yolk is as you like it! I like my yolk to be soft-set, like jelly, but you might like yours softer or harder. Butter one side of the hot muffin with the truffle butter, and spread the other side with the truffle sauce. I also like to salt the egg a bit with truffle salt, also available online. (I tried to warn you that I am a truffle-fanatic! Truffle salt makes EVERYTHING better!!) Enjoy with orange juice or a mimosa (on weekends!) and some green tea.

image and recipe via: dita von teese

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