Victorian truffle, grated and finely sliced*
4-6 Madelaine’s Organic Eggs
A splash of Saint David Dairy milk
A knob of Saint David Dairy butter
Q Le Baker country loaf, sliced
Mount Zero Pink Lake Salt
Mount Zero Organic Olive Oil
*We suggest a good mandoline to get the wafer-thin truffle slices and a microplane to grate the truffle in to the eggs.
1. Slice your sourdough and select two thick slices. You can toast your bread and butter it or oil and grill in a pan to get some nice char marks.
2. Crack your eggs into a bowl and add a dash of milk and a pinch of salt. Whisk until just combined.
3.Melt a knob of butter in a pan on a low-medium heat. Pour in your eggs and leave them be. You don’t want to constantly stir your eggs; you want them to start to set before gently moving a spatula or wooden spoon though the eggs. This helps to create beautiful silky layers of egg rather than dry minced eggs.
4. Before you run your spatula through for the last time, grate some truffle over the egg and sprinkle with salt. Do your last fold and serve the egg on to your prepared toast.
5. Working quickly so the egg doesn’t get cold, carefully slice your truffle on a mandoline and arrange slices on the eggs. You can use as much as you want, but if like me you have a few recipes in mind for this truffle, be conservative.
6. Season and enjoy!