Trish Deseine

Oeufs à la coque, mouillettes aux truffes

Soft-boiled eggs with truffle butter eggy soldiers

Preparation info
  • For

    2

    • Difficulty

      Easy

Appears in
Nobody Does it Better: Why French Cooking is still the best in the world
Nobody Does it Better

By Trish Deseine

Published 2007

  • About

A great way to eat truffles. Simple and decadent.

Ingredients

  • 15 g black truffle, as fresh as possible
  • 80 g best-quality salted butter, softened
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Method

Grate the truffle into the softened butter, mix well, cover and leave for at least an hour to let the flavours mingle.

Soft-boil the eggs, toast the bread, spread with the butter and cut into fingers for dipping into the runny egg yolk.