How to Make a Truffle Omelet

Truffles and eggs are a perfect combination, and the pungent aroma of a truffle omelet cooked with a splash of wine will make your mouth water. Truffle omelets are fine for breakfast, but they're better suited as a dinner entrée served with asparagus or baby spinach. To prepare one, follow these steps.

Difficulty: Moderate

Instructions

Things You'll Need:

• 4 tbsp. butter, unsalted
• 1 large truffle, coarsely chopped
• 1 tbsp. Madeira or port wine
• 1 tbsp. sour cream
• 10 large eggs
• Croissants or sliced baguettes

1. Melt 1 tbsp. of the butter in a saucepan with the burner on low heat.

2. Add the chopped truffle, wine and sour cream, and stir well. Set the mixture aside in a warm place.

3. Heat the remaining butter in a large skillet with the burner on low heat.

4. Whisk the eggs gently in a mixing bowl and pour them into the heated skillet. Tip the skillet to move the eggs around and cook them only until a few egg curds begin to appear. Continue to cook the eggs, and pour the truffle mixture into the center of the eggs.

5. Cook the eggs until they're done, and flip one side over the other with a spatula.

6. Tip the skillet and let the truffle omelet slide onto a plate. Cut it into equal wedges and serve it immediately with croissants or baguettes.

Tips & Warnings

• To make a truly pungent and delicious truffle omelet, place the eggs (still in their shells) and the truffles together in a sealed container and store them in the refrigerator for up to 24 hours. The flavor of the truffles will penetrate the eggs through the shells.

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