Wednesday, 3 October 2012

Fried Eggs and Truffle Oil with Parmiginano- Reggiano

A luxurious breakfast of fried eggs. It's a great recipe for refined palates and incredibly simple and easy to prepare.

15g Parmigiano-Reggiano
2 eggs, separated
olive oil
black truffle oil

salt and pepper


*Make shavings of the Parmigiano-Reggiano. Set aside.
*Beat egg whites until frothy and fry them in olive oil. When they are almost done, add the yolks in the middle and cook until just beginning to set.
*Take the eggs off the heat and drizzle with truffle oil and arrange Parmigiano-Reggiano shavings over them. Sprinkle with salt and pepper to taste.

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