Truffled eggs with sabayon
Yield: 4 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
- 2 TB snipped chives
Instructions:
-- for : garnish 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 Recipe By :ESSENCE OF EMERIL SHOW #EE051 From: Rowaan
