Uovo al Burro con Tartufo

Name: Uovo al Burro con Tartufo (Eggs fried in butter with truffle)
Cuisine: Italian
Ingredients: 2 perfectly fresh free-range eggs; 50 g (2 oz) unsalted butter; 1 fresh white truffle (25-30 g/1-1¼ oz), cleaned; Unsalted Tuscan bread (or any sourdough bread); Unsalted Tuscan bread (or any sourdough bread); Sea salt

Eggs fried in butter with truffle

Preparation info

Serves
1

Difficulty
Easy

Appears in

Truffles

By Elisabeth Luard

Published 2006

About

The simplest way with a fresh Piedmont truffle, this dish is the one most frequently recommended by those who gather their own. The only possible substitute for fresh is a flash-frozen truffle — don’t defrost it first, just allow it 5 minutes in the warmth of the kitchen and grate it straight onto the hot egg.

Ingredients

2 perfectly fresh free-range eggs
50 g (2 oz) unsalted butter

Europe
Italy
Starter
Vegetarian

Method

Allow the eggs to come up to room temperature. Melt the butter in a small frying pan. As soon as it foams but before it browns, crack in the eggs. Fry till the white is set and the yolk is still runny. Transfer to a hot plate and shower with grated truffle. You’ll need thick-cut white bread and sea salt on the side.