Truffled Eggs With Sabayon
| 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 | t | Truffle oil, bottled |
| 2 | T | Butter |
| 6 | Bacon, cooked and drained on | |
| paper towels warmed for | ||
| serving | ||
| 2 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 341
Calories From Fat: 230
Total Fat: 25.8g
Cholesterol: 588.5mg
Sodium: 216.1mg
Potassium: 240.2mg
Carbohydrates: 2g
Fiber: <1g
Sugar: <1g
Protein: 19.1g