Scrambled Eggs With Avocado And Truffle Oil Recipe - Cooking Index
Scrambled Eggs With Avocado And Truffle Oil Recipe - Cooking Index
This may sound like an every day ordinary breakfast, but it isn't. If you'd like, you can substitute the white truffle oil for truffle peelings. This classic truffle recipe is great with hot muffins, fresh fruit, and champagne, and is especially delicious when you eat it in bed after sleeping late.
Type: Eggs, Vegetables| 12 | Eggs | |
| 1/4 cup | 59ml | Milk |
| 3 tablespoons | 45ml | Unsalted butter |
| Sea salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1 1/2 tablespoons | 22ml | White truffle oil |
| 1 1/2 | Avocados - peeled, pitted, | |
| And sliced | ||
| Chopped fresh chives - for garnish |
Have the eggs at room temperature. Crack them into a bowl and add the milk. Whisk the eggs and milk until the eggs look foamy and light. Heat a large skillet over medium heat and melt the butter until it starts to foam. Reduce the heat and pour eggs in the skillet in a slow, steady stream.
Slowly stir the eggs from the outside of the pan toward the middle. Once they begin to set, stir the eggs continuously and slowly, drizzling the truffle oil into the eggs. Season with salt and pepper, and serve hot with slices of avocado and chopped fresh chives.
This recipe yields ?? servings.
Source:
Earthy Delights at http://earthy.com
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