Preparation

Evening before

Grate 3g or 4g (according to your tastes) of conserved truffles into the creme fraiche. Seal tightly. Leave in the refrigirator for at least 24 hours to allow truffle to infuse into cream

Day of ​

1. Break the eggs in a mixing bowl and season with salt and pepper according to taste. ​

2. Beat in the truffe creme fraiche, as if you were making an omelette.

3. In a slightly deep pan, melt the butter on a low heat, ensuring that the surface and edges of the pan are evenly greased

4. Add in the eggs, mixing constantly with a wooden spoon just until they begin to firm ever so slightly. ​

5. Take care not to overcook your eggs ; they should stay creamy and moist​

6. As soon as the eggs reach your desired consistency, remove them from the pan in order to stop the cooking process

7. 5. Serve immeadiately with a pinch of pepper and fleur de sel. Delicious with a slice of sourdough bread toasted or grilled in truffle oil