Truffle omelette

AT A GLANCE

  • Serves 1 people

Store truffle and eggs in an airtight container for 1-2 days until ready to use. This allows the truffle fragrance to permeate the eggs.

  • 3 eggs
  • 2 tbsp pouring cream
  • 20 gm unsalted butter
  • 20 gm fresh truffle, thinly sliced
01   Using a fork, lightly whisk eggs and cream in a bowl and season to taste with sea salt and freshly ground white pepper.
02   Melt butter in an 18cm non-stick frying pan over medium heat until foaming, add egg mixture and cook for 3-5 minutes, using a fork to push edges into centre of pan and allowing uncooked mixture to run to edge of pan, or until base and edges are just set.
03   Add truffle slices in the last 30 seconds of cooking and remove frying pan from heat. Stand for 1 minute, then fold omelette into thirds, transfer to a plate and serve immediately.

Recipe:

ANDY HARRIS

Photography:

CON POULOS

Styling:

ANDY HARRIS AND EMMA KNOWLES

Drinking Suggestion:

VINTAGE ROSÉ CHAMPAGNE. , suggested by MAX ALLEN

FEATURED IN

Jul 2007

Jul 2007

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