Stirred slowly over very low heat, the eggs turn soft and creamy, and a few drops of Estoublon’s Truffle Olive Oil, very intense and balanced, added off the heat, bring the musky scent of the undergrowth up from the plate.
Serves 2 · 10 min
Ingredients
- 5 eggs
- A pinch of salt
- A pat of butter
- Chopped chives
- A few drops of Truffle Olive Oil (Estoublon) per plate
Method
- Beat 5 eggs with a pinch of salt.
- Cook them in a pat of butter over very low heat, stirring constantly, until soft and creamy, 6 to 8 minutes.
- Off the heat, add chopped chives.
- Finish each plate with a few drops of truffle oil, without heating it.
The star of this recipe: Truffle Olive Oil, by Estoublon.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
