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Scrambled eggs with truffle

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Origin of dish:  France
Type of cooking:  Hob
 
Preparation time: 10 minutes
 
Ingredients (serves 5):

    5 eggs
    20g truffle
    25g double cream
    10g butter

Method:

Ground the truffle.

Brown truffle in butter for one minute.

Add beaten eggs and cook on a low heat, continuing to mix whilst its cooking.

Take off the hob, add the cream to stop it cooking, season, then add salt and pepper.
Advice: Recipe created by Guy Martin.

User comments

 
another free recipe every day






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