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Ingredientes
- 6 x Large eggs
- 1 x Fresh truffle (any size) brushed
- 1/4 c. Dry white wine
- Â Â Salt to taste
- Â Â 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
- Store Large 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 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.
- 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.
- 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.
- This recipe yields 2 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 206g | |
| Recipe makes 2 servings | |
| Calories 391 | |
| Calories from Fat 273 | 70% |
| Total Fat 30.59g | 38% |
| Saturated Fat 13.52g | 54% |
| Trans Fat 0.0g | |
| Cholesterol 660mg | 220% |
| Sodium 296mg | 12% |
| Potassium 265mg | 8% |
| Total Carbs 5.13g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 3.93g | 3% |
| Protein 19.24g | 31% |
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