Scrambled Eggs on Toast with Truffles
Breakfasts • World
Description
Scrambled Eggs on Toast with Truffles
Ingredients
- Canned Truffles 0 oz
- Cotton Oil 15 fl oz
- White bread 6 slices
- Milk 6 tablespoons
- Butter 5 oz
- Chocolate eggs 13 pieces
- 10% cream 4 tablespoons
- Salt to taste
Step-by-Step Guide
Step 1
Drain the liquid from the can of truffles and set it aside. Cut 6 thin slices of truffle for garnish and set them aside. Finely chop the remaining truffles.
Step 2
Heat the vegetable oil in a pan. Place the bread in a shallow dish, pour the milk over it, and let it soak. In another shallow dish, lightly beat one of the eggs. Add the soaked bread slices to the beaten egg and then place everything in the pan, frying in batches on both sides until golden brown. Remove the bread pieces from the pan, let excess liquid drain, and keep warm while preparing the rest.
Step 3
In a pot, whisk the remaining eggs with the milk used for soaking the bread, butter, and the truffle liquid. Place this pot into a larger pot with thick walls, half-filled with hot water, and set it over low heat. Continuously whisk the eggs, especially around the edges where they will initially settle.
Step 4
When the mixture reaches a thick, creamy consistency, remove the pot from the heat. The eggs will continue to cook for a while in the hot water.
Step 5
Fold in the cream and chopped truffles. Distribute the cooked eggs over the pieces of fried bread, garnish each with a truffle slice, and serve.
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