Dinner for you, when there’s no one to share it with.—Amanda Hesser
1 teaspoon unsalted butter
1 teaspoon crème fraîche
1 slice country bread (not too chewy, not too sour, but sturdy)
White truffle oil
1. Melt the butter in a tiny skillet over very low heat. Whisk together the eggs and crème fraîche. Season with salt. Pour this into the skillet and use a whisk or wooden spoon to stir it, making sure to cover the entire bottom surface. This will take at least 10 minutes, so be patient. If you do it too fast, the egg will dry and the curds won’t be as silky. Toast the bread and put it on your favorite dinner plate.
2. As soon as the eggs have formed soft curds and are loose but not raw, spoon them onto the toast. If some of the egg tumbles off, that’s fine. Sprinkle with truffle oil, and let sit for a minute before digging in. (Eat with a fork and knife.)
Recipe © 2003 Amanda Hesser. All rights reserved.