Brouillade with Richelais truffesnext
Ingredients for 6 people
- 12 eggs
- 1 bunch of chives
- 80g of puréed truffles
- 0.6cl of truffle oil
- 60g of butter
- 5cl of cream
- Salt and pepper
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
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