This incredible breakfast is perfect for a special occasion…
6 large eggs
A tablespoon of good quality truffle oil
Half a summer truffle
Some high quality, thick cut smoked bacon
A generous handful of mushrooms
A bunch of chives
A splash of double cream
A spoonful of creme fraiche
Some nice bread – sourdough or ciabatta
Put 2 truffles in a bowl with the eggs and cover with clingfilm, leave for 24-48 hours and the eggs will take on some of the truffle flavour.
Slice the shrooms then season and mix them up by hand – the salt will tenderise them.
Start grilling the bacon, remember to keep an eye on it. Turn the heat down when it starts to crisp.
Get the oven going if its bake at home style bread, or slice it and pop it in the toaster. You may as well get this on now because if you have timing troubles, cold toast and hot eggs is preferable to hot toast and cold (or overcooked) eggs!
Melt a large knob of butter in a pan, crack the eggs into a bowl, season add a glug of truffle oil and beat until frothy.
When the butter is foaming start to gently cook them.The aim is to “thicken the egg’ rather than cook them, this won’t take long.
Once they start to turn, add cream & a spoonful of creme fraiche to stop the eggs cooking and remove from the heat.
Stir in some finely chopped chives and mix in the shrooms
Spoon the egg onto the toast and balance the bacon on top. Grate about half a truffle over the top and get stuck in!
I can’t stress enough the importance of adding the cooling cream based ingredients to keep the egg mix nice and sloppy. Dry, over cooked eggs are going to wreck this dish!
Wild mushroom, or a different unusual type would be great