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"
There are no reviews yet for Truffled Eggs with Sabayon. Be the first to review it!
Get the free BigOven app on your phone.
Quickly find any recipe anywhere!
There are no reviews yet. Be the first!