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"
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|Serving Size: 1 Serving (772g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 775 (66%)|
|Amt Per Serving||% DV|
|Total Fat 86.1g||115 %|
|Saturated Fat 30.5g||153 %|
|Monounsaturated Fat 31.6g|
|Polyunsanturated Fat 10.7g|
|Cholesterol 3203mg||986 %|
|Sodium 1209.6mg||42 %|
|Potassium 1013.6mg||27 %|
|Total Carbohydrate 6g||2 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 6g|
|Protein 94.5g||135 %|
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Calories per serving: 1180
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