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Name: Truffled Eggs with Sabayon
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 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

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INGREDIENTS

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

Servings

INSTRUCTIONS

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

NOTES

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Truffled Eggs with Sabayon

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

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" <nitro_ii@email.msn.com> on Feb 7,  1998

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Nutrition

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Serving Size: 1 Serving (772g)
Recipe Makes: 2 Servings

Calories: 1180
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1180

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