Eggs

Béchamel:

• Gently melt the butter in a thick-bottomed saucepan.
• Add the flour and stir with a wooden spoon without letting it turn brown.
• Pour in the milk gradually, without stopping stirring, until the sauce thickens.
• Season with salt and pepper.

Truffle sauce:

• Reduce the wine in a saucepan.
• Let it simmer for a few minutes before pouring, while stirring, the bechamel and cream. Stir in the tartufata sauce or the black truffle cream (quantity to taste), and cook over low heat for 3 minutes. Verify the seasoning.
• Meanwhile, poach the eggs in simmering water with a little vinegar.
• Serve the eggs on toast and top with the truffle sauce.

Option: You can also use truffle juice, as an option, for the sauce. In this case, incorporate at the end of cooking.

Food and wine pairing : Poached eggs with truffles pair perfectly with Champagne, a nice Riesling, a fine white Burgundy such as a Santenay, a Hermitage, or a dry red wine rather ” evolved ” such as a sophisticated Pomerol, a Saint-Emilion, a red Pessac-Léognan, a Margaux or a Saint-Julien.

For 4 people

• 4 fresh eggs
• 4 slices of toasted bread
• 50 gr of black summer truffle cream or tartufata sauce
• 3 tablespoons of cream
• 10 cl sweet white wine
• (option: melanosporum truffle juice)

For the béchamel sauce( 20cl):

• 15cl milk
• 50 gr butter
• 20 gr of flour
• salt, pepper

• The day before, place the whole eggs and whole truffles in an airtight jar.
• 3 hours before the meal, break the eggs, cut the truffles into thin slices and mix them.
  Season with salt and pepper, cover with plastic film and leave to rest in a cool place.
• Heat a frying pan with peanut oil, pour in the mixture little by little.
• Cook over high heat, stirring, when the omelet is still runny, fold it in half and serve.
• Decorate with thin strips of fresh truffle cut with a truffle razor or some truffle carpaccio.

  Serve with buttered bread and fresh salad.

  Food and wine pairing: truffle omelettes marry amazingly with champagne, as well as with red wines from the French South-West (Cahors, Madiran), a Chambertin (Burgundy), or with white wines from the Burgundy region as a Chassagne-Montrachet, a Crozes-Hermitage from the Rhône Valley, a Vouvray (Loire Valley), a Riesling from Alsace, a white wine from Jura.

• 16g of black truffles per person (Melanosporum/ Uncinatum)
• salt, pepper
• 2 eggs per person.

Note: If it’s not in season, you can use black truffle carpaccio instead.

About 1 hour before the cooking time, break the eggs in a bowl, cut whole black summer truffle in julienne and add them to the eggs, add the juice contained in the can, add salt, pepper, mix and let it rest until cooking time. Reserve one slice of truffle per person for decoration.

Cook the truffle preparation in a bain-marie without stopping turning with a whisk. When it sets, add the butter and cream. Stir for a few more moments.

Serve in small individual ramekins and decorate with the truffle slices.

Tip: You can also use summer truffle carpaccio, or black winter truffle peelings, which are very tasty, for an exceptional result!

• 8 fresh eggs
• 20 gr butter
• 4 tablespoons of fresh cream
• 32 gr of whole black truffles, canned
• Salt
• Pepper