Brouillade with Richelais truffes

Recipe
preparation

Grease a pan with melted butter.

Whisk the eggs and put in the pan.

Cook the eggs in a bain-marie using a wooden spatula to stir them.

As soon as the eggs have reached a creamy consistency, add the cream to stop them cooking further.

Stir in the puréed truffles, the truffle oil and the chives, chopped finely.

Serve with a salad of mâche dressed with hazelnut oil.

by Thierry Jimenez et Xavier Aubrun