Recipe: scrambled eggs with Bonvillars truffles

Enjoy scrambled eggs with Bonvillars autumn truffles, a seasonal recipe from Hôtel de la Prairie in Yverdon-les-Bains. This speciality highlights the flavours of Nord vaudois, a region renowned for its truffle hunting. A great opportunity to cook a local dish with delicate aromas right at home!
 

INGREDIENTS

Serves 2:

• 4 Eggs
• 20g Fresh Uncinatum truffles (from Bonvillars)
• 5g Butter
• 5g Cream
• Salt 
• Fleur de sel (for decoration)

PREPARATION

1. Break the eggs into a bowl
2. Grate the truffle over the eggs and chill for 2 hours
3. Beat the mixture and season with salt
4. Fry the butter over a medium heat
5. Reduce the heat and add the mixture
6. Scramble the mixture, making 8s with a wooden spatula
7. Remove from the heat and pour in the cream
8. Place in a slightly warm bowl
9. Wait for the temperature of the egg to drop (below 60°C)
10. Grate the remaining truffle over the brouillade
11. Sprinkle with fleur de sel and serve immediately

Bon appétit!