Ingredients
1 teaspoon butter
3 eggs
1 teaspoon creme fraichesea
salt
4 slices of a good, fresh baguette
white truffle oil
Directions: Melt the butter in a small skillet over low heat. Whisk together the eggs and creme fraiche. Season with salt. Pour the mixture into the skillet and use a wooden spoon to stir it, making sure to cover the entire bottom surface. This will take at least 10-15 minutes, so be patient. If you do it too fast, the egg will dry and the curds won't be as silky. Toast the bread in the oven and put the slices on a plate.
As soon as the eggs have formed soft curds and are loose but not raw, spoon them onto the toast, dividing evenly. If some of the egg tumbles off onto your plate, that's fine. Sprinkle generously with truffle oil. Sprinkle with a bit of sea salt. Let sit for a minute before digging in.
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