Fried Eggs with Brown Butter and Truffle
Drogo
2 - 3
5 minutes
10 minutes
Eggs and truffle are a match made in heaven, and this dish is so luxurious, despite its simplicity. You could add Parmesan, chilli flakes or chives, if you want to steer this in a slightly different direction. Serve with toast for mopping up the beautiful golden egg yolk.
Ingredients
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6 eggs
- 40g unsalted butter, plus extra for frying
30g in-season truffle, shaved
Directions
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- Step 1, Heat a small saucepan over medium heat and add the 40g butter. Cook until it turns brown, a couple of minutes. Turn off the heat and set aside.
- Step 2, Heat 2 small frying pans over medium-low heat (or you could cook 1 portion at a time, if it’s easier).
- Step 3, Add a small piece of butter (around 5g or 1 teaspoon) and when it’s melted, add the eggs. Cook until the whites are just set.
- Step 4, Transfer the eggs to a plate and top with some of the brown butter (reheat gently and briefly, if necessary) and plenty of shaved Alba white truffle.
