Brouillade with Richelais truffes

Brouillade d’œufs aux truffes

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


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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