It's finally the exciting month of May I have so
been looking forward to.. I'm heading on my long awaited break to the US.. Back
home to NYC after a long time and I can't wait to go to favourite spots and
discover what's new in the city! Then we're spending few days in the City of
Angels where it's all about soya latte's and healthy burgers :)
So as I'm getting ready to go on a much awaited
trip filled with loads and loads of incredible food, I have decided to take it
easy the next few days before traveling, and eating somewhat healthier than usual..
These eggs are perfect for breakie or lunch, and even though it's just a
truffle paste I picked up from the gourmet store, it did the job.. Anyone who
wants to send me real black, or even better white truffles is more than welcome.. :) Enjoy!
Serves 2
Easy. Prep & Cook Time: ~20 minutes
- 6 eggs (but only 3 yolks)
- a small knob of butter
- 1 tsp of truffle paste
- salt and cracked pepper to taste
- drizzle of truffle oil
- whole-wheat toast
Fill a large pot with boiling water and place a
stainless bowl right on top (so basically a double boiler, a bain-marie). In
another bowl whisk the eggs then add the truffle paste.
Bring the water to a simmer and add the butter to
the bowl. Once it's completely melted add the eggs and stir constantly with a
wooden spoon. This process needs a little time as you want the eggs to cook
slowly, so please keep the water simmering and not on a strong boil.. When the
eggs start coming together (but still liquidy!) add some salt. When you get to
the consistency you like, remove from the heat and place the eggs on toasts whole-wheat
bread. Crack blacked pepper on top and drizzle with a little olive oil. Divine!
