Yield: 2 servings
|1.00||fresh truffle (any size); brushed|
|¼ cup||dry white wine|
|1||salt; to taste|
|1||freshly-ground white pepper; to taste|
|1.00 teaspoon||truffle oil; (bottled)|
|6.00 slice||cooked and drained bacon; warmed for serving|
|2.00 tablespoon||snipped chives; for garnish|
Store eggs and truffle together in a paper bag, overnight. Prepare sabayon: In a small bowl set over a pan of barely simmering water, whisk 2 of the eggs with wine until foamy and thickened, 3 to 4 minutes. Season to taste with salt and pepper. Set aside in a warm place while you prepare truffled eggs. Prepare truffled eggs: In a blender combine remaining eggs with truffle and truffle oil and season with salt and pepper; blend until foamy. In a skillet, preferably nonstick, melt butter over medium-low heat. When butter is bubbly pour in eggs and cook, stirring constantly with a rubber spatula until just set. To assemble: Divide eggs between 2 heated plates and spoon sabayon sauce around edges. Surround with bacon slices and sprinkle with chives. Drizzle with truffle oil and serve immediately. This recipe yields 2 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-051 broadcast 10-07-1996) Downloaded from their Web-Site -
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Recipe by: Emeril Lagasse
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