Mmm, French finger food. A new cookbook by author Nathalie Benezet takes you through all your favorite classic French dishes in party-friendly, small format. Think mini Niçoise salads and foie gras burger sliders.
To make the most of the delicious flavor of the truffles, you need to be a bit organized and put the eggs and truffles in the fridge together overnight, to allow the flavors to permeate the eggs. Serve the eggs in the eggshells, but if you have trouble keeping the shells intact, simply use eggcups or ramekins instead.
- 8 large eggs (preferably organic)
- 3 ounces (1 cup) fresh black truffle, plus 3/4 ounce shaved truffle, to serve
- 1 garlic clove, halved
- 2 ounces (1/4 cup) butter
- sea salt and freshly ground black pepper
- The day before cooking, put the eggs and truffle together in an airtight container in the fridge.
- Carefully remove the tops of the eggshells and pour the eggs into a bowl. Wash out the eggshells, pat them dry with paper towels, then place into eggcups for serving.
- Beat the eggs together. Squash and smash the truffle with a fork (don’t cut with a knife – using a fork will give more texture). Add the truffle to the beaten eggs.
- Rub the cut edges of the garlic clove around the inside of a small saucepan. Melt the butter in the pan, add the egg mixture and season with salt and freshly ground black pepper. Stir frequently with a small whisk over a low heat for 3 minutes or until the eggs are just beginning to set. Don’t overcook the eggs – they should remain slightly runny. Taste and adjust the seasoning if necessary.
- Spoon the scrambled eggs into the prepared eggshells and sprinkle with shavings of truffle. Serve immediately.
Use leftover truffle in these recipes on Food Republic: