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Рецепт Truffled Eggs With Sabayon
by Global Cookbook

Truffled Eggs With Sabayon
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Ингредиенты

  • 6 x Large eggs
  • 1 x Fresh truffle (any size) brushed
  • 1/4 c. Dry white wine
  •     Salt to taste
  •     Freshly-grnd white pepper to taste
  • 1 tsp Truffle oil (bottled)
  • 2 Tbsp. Butter
  • 6 slc Cooked and liquid removed bacon warmed for serving
  • 2 Tbsp. Snipped chives for garnish

Инструкции

  1. Store Large eggs and truffle together in a paper bag, overnight.
  2. Prepare sabayon: In a small bowl set over a pan of barely simmering water, whisk 2 of the Large eggs with wine till foamy and thickened, 3 to 4 min. Season to taste with salt and pepper. Set aside in a hot place while you prepare truffled Large eggs.
  3. Prepare truffled Large eggs: In a blender combine remaining Large eggs with truffle and truffle oil and season with salt and pepper; blend till foamy. In a skillet, preferably nonstick, heat butter over medium-low heat. When butter is bubbly pour in Large eggs and cook, stirring constantly with a rubber spatula till just set.
  4. To assemble: Divide Large eggs between 2 heated plates and spoon sabayon sauce around edges. Surround with bacon slices and sprinkle with chives. Drizzle with truffle oil and serve immediately.
  5. This recipe yields 2 servings.