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Christmas Scrambled Eggs with Black Truffle and Toast Soldiers
4
Servings
15
Preparation (min.)
10
Cooking (min.)
Ingredients
- 8 eggs
- 20 to 25 g of fresh black truffle
- 20 g of butter
- 2 tablespoons of thick cream
- A few sprigs of chives
- 4 slices of sandwich bread or country bread
- Fleur de sel
- Pepper
Christmas Scrambled Eggs with Black Truffle and Toast Soldiers
A simple, elegant, and intensely gourmet festive starter. The scrambled eggs are cooked gently to maintain a creamy and melting texture, then enhanced by thin slices of fresh black truffle. Served directly in its shell with crispy toast soldiers, it offers a refined presentation perfect for a Christmas meal. A short, generous recipe ideal for showcasing black truffle at the center of the plate.
Cook this recipe with Plantin products
Preparation
Prepare the Eggs
Gently crack the eggs into a mixing bowl. If you want to maintain the presentation of the visual, keep a few shells intact by opening them cleanly at the top and then rinse them thoroughly.
Beat the Eggs
Lightly beat the eggs with a fork without frothing them too much. Season very lightly with salt and add a bit of pepper.
Cook the Scrambled Eggs
Melt the butter in a saucepan over low heat. Add the eggs and stir constantly with a spatula. Continue cooking gently until you achieve a very creamy texture, still slightly runny.
Add the Cream
Remove the saucepan from the heat and incorporate the fresh cream. Gently mix to stop the cooking and achieve an even creamier scramble.
Add the Black Truffle
Grate or finely chop part of the black truffle and incorporate it into the still-warm scramble. Keep a few nice slices for plating.
Prepare the Toast Sticks
Cut the bread into sticks. Grill them for a few minutes in the oven or in a pan with a knob of butter until they are golden and crispy.
Plate
Divide the scramble into the egg shells or small ramekins. Add a few thin slices of black truffle on top and lightly sprinkle with chives.
Serve
Serve immediately with the toast sticks still warm.
Plantin Chef’s tip(s)
The success of the scrambled eggs relies on very gentle cooking. Remove it from the heat when it is still slightly runny: the residual heat will continue cooking it for a few moments. Add the black truffle at the end of preparation to best preserve its aromas.
