0 people want to try | 0 have favorited
Recipe by: Essence of Emeril Store eggs and truffle together in a paper bag, overnight. Prepare sabayon: In a small bowl set over a pan of barely simmering water, whisk 2 of the eggs with wine until foamy and thickened, 3 to 4 minutes. Season to taste with salt and pepper. Set aside in a warm place while you prepare truffled eggs. Prepare truffled eggs: In a blender combine eggs with truffle oil and season with salt and pepper; blend until foamy. In a skillet, preferably nonstick, melt butter over medium-low heat. When butter is bubbly pour in eggs and cook, stirring constantly with a rubber spatula until just set. To assemble: Divide eggs between 2 heated plates and spoon sabayon sauce around edges. Surround with bacon slices and sprinkle with chives. Drizzle with truffle oil and serve immediately. Yield: 2 servings ESSENCE OF EMERIL SHOW#EE0051 Posted to MC-Recipe Digest by "M. Hicks"
Guest, you can Add a link to another recipe! What would you serve with this?
There are no reviews yet for Truffled Eggs with Sabayon. Be the first to review it!