for 2 servings :
- 4 organic free-range chicken eggs
- 1 tbsp double cream
- 15g of fresh black truffle
- 10g of butter
- salt and pepper
Thoroughly clean your truffle of any dirt that might still be on it. Slice it very thin or grate it and poach it in some water with salt and pepper for a few minutes (4 to 5 maximum). If you are using preserved truffles, you don’t need to clean them but you do need to get rid of the water. Reduce the water to the equivalent of a teaspoon, allow to cool off and add the double cream.
Whisk the eggs (not too much), add the poaching water without the truffles and cream and whisk again.
Heat a pan on medium-low heat, add the butter and let it get hot (without coloring) and add your eggs and mix gently until a little crust starts to settle on the outside. Add the sliced (or grated) truffles. Depending on how you like your omelette, wait until it is cooked. The traditional way to eat it would be “baveuse”, meaning that the top almost sets.
Serve your omelette with a green salad and some good bread. Bon appétit !