Ken Hom’s Truffled Eggs

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.

Ingredients

  • 4-ounce can Pebeyre Perigord black truffles, labeled “first choice” with the juice
  • 6 eggs, best quality (organic, natural) at room temperature
  • 4 ounces cold unsalted butter, cut in 1-ounce pieces, kept cold
  • Saltand freshly ground black pepper

Method

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, then slice off the tops and pass the sauce, spooning it into the eggs after each bite.

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