Patrick's scrambled eggs with truffles ("brouillade")
- 2 eggs
- 1 egg yolk
- 20g truffles
- A pinch of salt
- 1 tablespoon cream
- 15g unsalted butter
Gently brush and wash the truffles. Cut them into 4 pieces. Keep ¼ to decorate. Using a blender, puree the remaining ¾.
Break the eggs, put them in a small saucepan with the other ingredients and the mixed truffles. Put the saucepan in a bain-marie (i.e. in a larger saucepan full of simmering water). Cook, stirring permanently with a wooden spoon. Just before get cooked, when they are still creamy, take the eggs out of the saucepan and serve. Decorate with the remaining truffles cut into thin slices.