| 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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