Black Truffle Scrambled Eggs
I’ve rambled on about my love of eggs far too often on this site for it to have any effect at all anymore, but bear with me just one more time while I recount a tale of a lazy Saturday morning, and the breakfast that was.
Waking up on Saturday morning is a slow process. Normally involving numerous nearly/almost/not quite attempts to get out of bed, followed eventually by a languid roll into a standing position, where I wait the prerequisite 3 1/2 minutes for my eyes to adjust to the light. Following this I wander around looking for something to eat, and probably drink something out of the container while I wait for inspiration to strike me.
Last weekend, it struck me truly. I had it all… A carton full of fresh free range/organic/sanctified with holy water eggs, some (more than likely not free range) bacon, and a little jar of magical stuff… Black Truffle Salsa.
Now, I’m not assuming anyone here knows people as nice as Deb of The Food Palate, who will willingly send you expensive condiments in exchange for home roasted coffee… But i’d suggest you find someone if at all possible. The Black Truffle Salsa is made by Tetsuya’s (maybe not personally, but definitely branded by him), and sold in gourmet stores in Sydney (I assume…help me out Deb?). It’s a mixture of Black Summer Truffles, Mushrooms, Oil, and other goodness, combined together to give the most pungent truffly smell imaginable (unless of course you own a trufflery… in which case… call me).
So after that decision was made, the rest was simple. Scrambled eggs with black truffle salsa, on top of toast, bacon, and topped with baby spinach.
- 6 eggs
- 50g unsalted butter
- 30ml cream (or double cream if you’re feeling rich)
- 1 teaspoon of Black Truffle Salsa
- salt and pepper to taste
How I Made Mine
Crack your eggs into a bowl and beat them together lightly. Take a teaspoon of the black truffle salsa and mix it thoroughly through the eggs… leave it to sit a little while to let the flavour infuse more. Now over a medium to low heat, melt the butter in a pan, and when its just melted, pour the egg mixture in. Keep the heat low and gently mix the eggs around into the butter. Just as you see it start to bond together, add the cream, and stir through the eggs gently. Continue to stir for a minute or so, until its all just cooked, but still moist, then season with salt and pepper to taste and serve immediately onto of toast, bacon, and topped with the baby spinach.
The salsa was very strong. Even in 6 eggs, with the cream and other flavours in there as well, the taste of the truffles was still right at the forefront… A truly decadent start to the morning.
As always washed down with a beautifully textured latte from my ever loving, hard working Rancilio Silvia.
Sadly, this was probably the peak of my level of activity for the entire day… but then, that’s just how I like it…
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You, my man, know how to treat an egg.
Looks mighty delish.
It would be hard to top a start to the day like that. Well done.
Why thanks gents. I feed my needs with eggy glee.
It is my official stance than anything involving bacon and eggs is ordained to be delicious.
mmmm yum. just last night i was looking at the jar of half opened truffle salsa and thought… i really need to add this to some eggs this weekend. i’ll probably just have a plunger coffee though …. don’t hate me!
yep… you can buy this at most fine food providores… i bought this jar from david jones.
Hey Deb,
No hating here… and nothing wrong at all with plunger coffee, I have been known to have a cup or two myself when my espresso machine is getting serviced.
I have a feeling eggs and truffles were made for one another. I have much more playing to do :) Thanks again.
Love the rosetta! Would love for you to add it to my new site – http://www.ratemyrosetta.com/
Your site is fantastic, I need a camera like yours :)
Mmmm, truffled eggs…
At Tetsuya’s they mix the black truffle salsa with butter and serve it with bread.
Hey Lee: I’ve added a few photos to your site, not sure how prolific my contributions will be, but I’ll see what I can do.
Cin: So I’ve heard… I’m hoping at some point in the not too distant future I’ll get over to Sydney to sample it myself :)
Tetsuya Wakuda’s black truffle salsa for butter is made in Italy from tartufa of very fine quality. Combined with an extra good unsalted butter like Lescure [one part truffle salsa to four parts butter], it is also fabulous with rare roasted beef fillet. When the fillet is barely cooked, remove it from the oven and quickly made some shallow diagonal cuts across the top. Run the butter salsa over it. Cover lightly with foil, as the beef will still cook for a further few minutes. Serve and swoon.
Hi Jamie,
That sounds suspiciously like marketing talk… which I’m not overly fond of around here… but can handle in small doses when given along with menu recommendations :) And the stuff is good…
I have at last tasted Black Truffle salsa_ I’m 81 and it was one taste I wanted before I die – Couldnt quite make out wwhat the taste was at first, but until I get other recipes, apart from eggs, I shall enjoy Truffle/blue cheese/ on crackers….I’ve only had it 24 hours LOL