By Jeremiah Tower
If the British prime minister keeps returning to Ken Hom and Daniel Taurine’s house in Catus each summer, it must be for the Haut-Brion in the cellar and the truffled eggs.
Puree the truffles and put them in a saucepan with ¼ cup of the juices from the can.
Put the eggs in simmering water and cook for 4 minutes.
Meanwhile, warm the truffle puree over low heat and whisk in the butter. Season. Do not let the sauce boil.
Serve the eggs in egg cups, th