Ingredients (serves 5)
- 50 g fresh black summer truffle
- 15 fresh eggs
- Butter
- Salt to taste
- Pepper to taste
Preparation
24 hours before: Place a truffle of about 50 g with 15 fresh eggs in an airtight container and leave it closed for at least one night.
One hour before serving: crack the eggs into a bowl, grate a third of the truffle, add salt and pepper and whisk the mixture. Let it rest at room temperature.
A few minutes before cooking: from the remaining two-thirds of the truffle, dice half and slice the other half using a truffle slicer.
In a pan, heat a knob of butter over low heat, being careful not to brown it. Pour the mixture into the hot pan and use a spatula to form an omelette, bringing the edges toward the center of the pan.
Add the diced truffles and fold the omelette into a roll that encloses the filling. Cook for a few more minutes over low heat. Brush with a little melted butter and top with the previously set aside truffle slices.
Your dish is ready to serve.
