The Truffle Trilogy Part One: Truffled Eggs

Hello and welcome to the The Truffle Trilogy! As a present I bought Paddy a jar of 3 truffles, so I've come up with three simple recipes to show them off! The first, truffled eggs, we ate for a breakfast before attending Ladies Day at York Races. We had them in the garden with Champagne and it was lovely!

Ingredients (serves 2):

4 farm eggs

splash of milk

1 Whole Black Truffle (Shaved - I used a fine grater)

Salt and Pepper

Handful of freshly chopped flat leaf Parsley

Truffle Oil

Method:

1. Heat the oil - a good tbsp of - in a pan on a medium heat.
2. Lightly beat the eggs with a splash of milk.
3. Pour into pan and gently whisk as the egg begins to cook and scramble.
4. Add half the shaved truffle, salt, pepper and most of the Parsley.
5. You want the eggs to still be quite moist and juicy so keep a close eye on them, it doesn't take long until they're done. When they are serve on either a lightly toasted thin slice of brown bread, or as in my case, on one of last night's homemade chapatis, for something different. Sprinkle the remaining truffle shavings and parsley over the top and finish with an extra couple of squirts of truffle oil and some freshly ground black pepper. Delicious.