Scrambled eggs with Tartufata, summer truffle sauce

Scrambled eggs with Tartufata, summer truffle sauce

  • Easy - 5 Min
  • Variety: Truffle
  • Difficulty: Easy
  • Preparation time: 5 min
  • Cooking time: 20 min
  • Recipe family: Impress your guests

Recipe offered by Clément Brun

SHOPPING LIST

Tartufata (Sauce à la truffe d'été 130 g) - Maison Borde Tartufata (Sauce à la truffe d'été 130 g) - Maison Borde
Cooking aids

Tartufata - Sauce à la truffe d'été 130 g

€5.99
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INGREDIENTS (4 SERVINGS)

  • 12 eggs
  • 4 slices of sandwich bread
  • Parsley
  • 50 g butter
  • 100 g double cream
  • 50 g Borde Tartufata sauce
  • Salt and pepper

PREPARATION

  1. Slice the sandwich bread. Heat a little oil and butter in a frying pan and toast them. Set aside.
  2. Finely chop the parsley.
  3. Break the eggs and beat lightly until frothy. Season to taste.
  4. Melt a little butter in a frying pan and add the eggs. Stir regularly and cook until they thicken (they should remain soft).
  5. Add the remaining butter and cream.
  6. Mix with the Tartufata sauce and arrange on plates with the sliced toast and parsley.
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