Double Fried Egg with Black Truffles

The Ivy gets through a kilo of truffles each week. I’ll eat fresh truffles almost any way-with spaghetti, mashed potatoes, melted cheese and in the more common risotto, and would be loath to pick a favourite, but in a perfectly fried egg, the lascivious, earthy, immoral flavours of the truffle find an unbeatable complement: the combination is unlikely and mysterious - part chemistry, part metaphysics. The fats in eggs cling to other flavours - keep a truffle in a box of eggs and make the mo