Truffle Cream Sauce with Eggs Recipe
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This is a perfect--and perfectly luxurious--combination, as well as a good way to not waste a single crumb from a precious black truffle. The sauce can be made ahead and refrigerated.
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1 cup heavy (whipping) cream
1 tablespoon (more or less, as available) bits from a fresh black truffle
1 tablespoon butter
1 teaspoon water
salt and pepper
To make the truffle sauce: In a small heavy saucepan, boil the cream down to about 1/2 cup. Cool to room temperature and add the truffle bits. Set aside, if using soon (let steep for at least 30 minutes for flavor to develop); refrigerate, if holding for longer.
Prepare eggs: Break eggs into small mixing bowl and beat with water. Melt butter in hot non-stick skillet. Pour in eggs, lifting and moving uncooked portions until just set. Don't overcook--there should be some shine on the eggs. Salt and pepper to taste. Spoon warmed truffle sauce over and serve immediately.
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