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Receta Truffled Eggs With Sabayon

by Global Cookbook

Ingredientes

6 x Large eggs 1 x Fresh truffle (any size) brushed 1/4 c. Dry white wine     Salt to taste     Freshly-grnd white pepper to taste

1 tsp Truffle oil (bottled) 2 Tbsp. Butter 6 slc Cooked and liquid removed bacon warmed for serving 2 Tbsp. Snipped chives for garnish

Direcciones

1. Store Large eggs and truffle together in a paper bag, overnight.
2. Prepare sabayon: In a small bowl set over a pan of barely simmering water, whisk 2 of the Large eggs with wine till foamy and thickened, 3 to 4 min. Season to taste with salt and pepper. Set aside in a hot place while you prepare truffled Large eggs.
3. Prepare truffled Large eggs: In a blender combine remaining Large eggs with truffle and truffle oil and season with salt and pepper; blend till foamy. In a skillet, preferably nonstick, heat butter over medium-low heat. When butter is bubbly pour in Large eggs and cook, stirring constantly with a rubber spatula till just set.
4. To assemble: Divide Large 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.
5. This recipe yields 2 servings.

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