Scrambled eggs with truffles
"This is a light and still very tasty dish. It must be freshly prepared, but since the actual cooking only takes 5 minutes, it can be served as a nice post-theater supper. (The time-consuming part is heating the waterbath to a boil. Turn it on immediately upon your return back home from the theater.)"
Recipe by: wiem
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Main Ingredients:
4 fresh eggs
50-75 grams truffles
salt
pepper
1 tbsp creme fraiche
Cooking Preparation of the Recipe:
Beat four eggs with a whisk in a heavy-bottom saucepan.
Slice 50-75 grams of fresh or canned truffles (truffle substitutes usually work equally well!) and add to the eggs.
Season with salt and pepper.
Bring water in large saucepan to a boil and place the egg saucepan on this water bath. Stir the mixture constantly until it suddenly begins to thicken.
Remove from the water bath and add one tablespoon of crème fraiche.
Serve immediately together with slices of toast. A glass of red port wine combines nicely with this dish.
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