Fry chopped onion and crushed garlic with truffle shavings in
truffle oil. Put this together with beaten eggs and make a
scrambled egg with butter, cream, pepper, salt and grated
Parmesan.
Place the scrambled egg in the aperitif dish. Serve in
combination with other appetisers, such as here camembert
mousse with Grand Marnier and pumpkin blinis with sweet and
sour beetroot.
farmhouse egg with summer truffle
eggs
butter
cream
salt and pepper
Parmesan
taste and tradition
the fiery passion
Fry chopped onion and crushed garlic with
truffle shavings in truffle oil. Put this together
with beaten eggs and make a scrambled egg
with butter, cream, pepper, salt and grated
Parmesan.
Place the scrambled egg in the aperitif dish.
Serve in combination with other appetisers,
such as here:
camembert mousse with Grand Marnier
and
pumpkin blinis with sweet and sour beetroot.
farmhouse egg
with summer truffle
eggs
butter
cream
salt and pepper
Parmesan
taste and tradition
the fiery passion
