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6 people
Easy
5 minutes
Weak
5 minutes
10 minutes
Extra summer truffle cream
Salt & pepper
6 slices of sandwich bread
1. Break the eggs into a mixing bowl, season with salt and pepper then beat them with a fork.
2. Melt half of the butter in a sauté pan (preferably with a round bottom) over medium heat then pour in the beaten eggs.
3. Leave to cook , whisking, taking care to avoid lumps appearing.
4. When the mixture is slightly runny, remove the pan from the heat and add the extra summer truffle cream and the rest of the butter in small cubes. Mix and pour into the warm plates.
5. Toast the slices of bread on each side in the oven or toaster, then trim the crust and cut into soldiers. Serve the soldiers in a napkin so that they remain warm.
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