Dinner for you, when there’s no one to share it with.–Amanda Hesser
LC Eggs For One Note
Eggs for one. We can think of no more comforting supper, whether fried, poached, baked, or, as here, scrambled.
Truffled Egg Toast
Ingredients
Email Grocery ListDirections
Melt the butter in a small skillet over very low heat. Whisk together the eggs and crème fraîche and season with salt. Pour this into the skillet and use a whisk or wooden spoon to sit frequently while the eggs cook. This will take at least 10 minutes, so be patient. As soon as the eggs have formed soft curds and are loose but not raw, remove the skillet from the heat. If you do it too fast, the egg will dry and the curds won’t be as silken.
Meanwhile, toast the bread and put it on your favorite dinner plate. As soon as the eggs are done, 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.
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Truffled Egg Toast Recipe © 2003 Amanda Hesser. All rights reserved. All materials used with permission.
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Brenda Carleton
White truffles are one of my fondest indulgences. Whenever we're in Europe, where they grow, we take advantage of it. Just closing my eyes and thinking about truffles enables me to recall instantly what they taste and smell like. Most truffle oil is full of chemicals, but the stuff we source is the actual truffle simply protected by oil. One of the very best ways to enjoy this oil is on perfectly cooked eggs. Here the eggs are gently whisked with crème fraîche and seasoned with salt. But the method is not just any old method. You cook them gently over low heat for 10 minutes so the eggs remain soft. And they do. Then comes the best part. After placing the perfectly cooked eggs on your toast, you drizzle them with white truffle oil. Then inhale. Then indulge. It's just you in that moment. It simply does not get any more perfect than this simple meal when all you want is the best eggs you can possibly make.