| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 2 | Servings | ||
INGREDIENTS
| 6 | Eggs | |
| 1 | Fresh truffle; brushed (any size) | |
| 1/4 | c | Dry white wine |
| Salt and white pepper | ||
| 1 | ts | Truffle oil; (bottled) |
| 2 | tb | Butter |
| 6 | sl | Bacon; cooked and drained on paper towels, warmed for serving |
| 2 | tb | Snipped chives; for garnish |
INSTRUCTIONS
Recipe by: Essence of Emeril Store eggs and truffle together in a paper bag, overnight. Prepare sabayon: In a small bowl set over a pan of barely simmering water, whisk 2 of the eggs with wine until foamy and thickened, 3 to 4 minutes. Season to taste with salt and pepper. Set aside in a warm place while you prepare truffled eggs. Prepare truffled eggs: In a blender combine eggs with truffle oil and season with salt and pepper; blend until foamy. In a skillet, preferably nonstick, melt butter over medium-low heat. When butter is bubbly pour in eggs and cook, stirring constantly with a rubber spatula until just set. To assemble: Divide 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. Yield: 2 servings ESSENCE OF EMERIL SHOW#EE0051 Posted to MC-Recipe Digest by "M. Hicks" <nitro_ii@email.msn.com> on Feb 7, 1998
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