- 60 grams of fresh black truffle - 1 full brioche bread - 6 eggs - 80 grams of butter - Salt and pepper
We begin preparation:
Beat eggs with salt and pepper. Stir in the chopped truffle, Add the butter 30g diced, stir well Let stand for 5-24 hours in the refrigerator in a sealed container to concentrate the aromas
Remove any piece of bread. Cut into 4 equal cubes and 8 sticks for decoration. Digging cubes with a sharp knife, and spread everything everywhere in the melted butter to the pan.
Now keep warm serving plates
Stir constantly with a whisk, making sure not to let the bottom hang
The preparation is thicker than after 15-20 minutes. Scrambled eggs should be eaten slightly creamy