Truffle Omelette - Omelette Aux Truffes

1. 1

   Make sure your truffle is thoroughly clean, slice it thinly or grate it and poach it in a little water with the salt and pepper, for just four or five minutes.(For preserved truffles, no cleaning in needed, but they need to be drained.) Reduce the water to a dessertspoonful, allow it cool and add it to the cream.

2. 2

   Whisk your eggs, add the poaching water and cream to them and whisk again.

3. 3

   Heat your pan gently & add the butter to the pan, allow it become very hot, but not discoloured, then tip the eggs in & move them around a little until JUST starting to set on the outside. Then add the sliced truffles.

4. 4

   Allow the top to almost set - baveuse - fold and serve immediately.

5. 5

   Serve with a fresh green salad, some warm crusty bread and a good bottle of French red wine.

* Per serving · 4 servings · Values may vary.

No additional tips available.