4 bread slices, crusts removed 8 eggs 40 g/1 1⁄2 oz butter, softened, plus extra for spreading
50 g/2 oz truffle paste 2 tablespoons double cream salt and pepper


1.Lightly toast the bread on both sides. Lightly beat the eggs with a pinch of salt and pepper. Cream the butter with the truffle paste in another bowl, then melt in a frying pan over a low heat.
2.Pour in the eggs and as soon as the mixture ·starts to thicken, add the cream, mix well and remove the pan from the heat. Thinly spread the ,toast with butter and arrange on awarm serving dish.
3.Spoon the truffled eggs on top and serve immediately.

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