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s2smodern

Ingredients (serves 4)

  • 8 eggs
  • 5 tblp crème fraîche
  • 1 truffle
  • 1 teaspoon butter
  • Salt & pepper
  • Chives or parsley for garnish

 

 

 

Preparation

  • The night before you plan to cook the brouillade, beat the eggs. Add the crème fraîche, salt and pepper.

  • Cut the truffles into thin slices (don’t grate them). Mix all the ingredients together, cover and leave it to rest all night.

  • Cook in a "bain marie", turning slowly with a wooden spoon to obtain a thick smooth cream without lumps.

  • Decorate each plate with a truffle slice and chives before serving.