Scrambled eggs with truffle on asparagus
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or 4 large
I used truffle slices preserved in oil
Finely dice the truffle slices.
Lightly whisk the eggs and stir in the truffle pieces. Let sit for 15 minutes.
Wash the asparagus and trim the woody ends off (approx. the lower third).
Add water to your favourite vegetable steamer and bring to a boil.
Bring a non-stick pan to a medium low heat and add the butter.
Pour in the eggs and truffle pieces. Use a rubber spatula to stir the eggs as they start to set on the bottom.
Add the asparagus to the steamer. Keep an eye on the while cooking the eggs to ensure they do not overcook.
Add a pinch of salt.
When the eggs are almost at your preferred level of doneness, remove from the heat and stir in the crème fraîche. The crème fraîche will stop the eggs cooking any more.
Remove the asparagus from the steamer if you have not already done so.
Transfer the asparagus to a plate and spoon the scrambled eggs on top.
Tried this recipe?