Truffle Omelette from Sud de France by Caroline Conran
Slice the truffle thinly. Beat the eggs in a bowl and incorporate most of the slices. If you have some brandy or the liquid from the jar if using preserved truffles, add a teaspoonful to the eggs. ...
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Ingredients
- 1 fresh or preserved truffle weighing 30-50g
- salt, pepper
- 8 eggs
- 30 g butter
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