Truffled Eggs with Sabayon

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1 Fresh truffle; brushed (any
Salt and white pepper
6 Eggs
2 tb Snipped chives; for garnish
1 ts Truffle oil; (bottled)
1/4 c Dry white wine
2 tb Butter
6 sl Bacon; cooked and drained on

Original recipe makes 2 Servings



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" on Feb 7, 1998

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Calories Per Serving: 1180 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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