10g black truffle, finely grated
Salt and freshly ground black pepper, to taste
Toasted country bread
If possible, store eggs with truffles in a sealed container for 24 hrs.
Crack eggs into a bowl, whisk in cream and truffle.
Add salt and pepper to taste.
Place egg bowl over a pan of hot water, whisk eggs until just set.
Serve eggs over toasted bread.
Garnish with chopped chives.
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology
For further information on courses in culinary
visit cit.edu.au phone (02) 6207 3188 or