Pan-cooked eggs with cream and truffle
Published on 7 November 2014
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Ingredients and method
The preparation remains in its original order; guided mode is not available for this structure.
A simple recipe, made with leftovers from other dishes: a way to clear the fridge.
INGREDIENTS FOR 2 PEOPLE
2 eggs
100 ml fresh cream
1 tablespoon truffle cream
Parmigiano shavings
I put the fresh cream and truffle cream in a non-stick frying pan.
I heat the sauce gently.
Once combined, I crack in the eggs.
After a few minutes, I add a little salt, pepper and Parmigiano shavings, cover for two minutes and turn off the heat.
I serve with Mushroom and Cheese Toasts.
The recipe is in the blog's Starters category.
These toasts are fantastic: make the filling the day before and spread on bread when needed!
INGREDIENTS FOR 2 PEOPLE
2 eggs
100 ml fresh cream
1 tablespoon truffle cream
Parmigiano shavings
I put the fresh cream and truffle cream in a non-stick frying pan.
I heat the sauce gently.
Once combined, I crack in the eggs.
After a few minutes, I add a little salt, pepper and Parmigiano shavings, cover for two minutes and turn off the heat.
I serve with Mushroom and Cheese Toasts.
The recipe is in the blog's Starters category.
These toasts are fantastic: make the filling the day before and spread on bread when needed!
Original source: https://incucinaconlilly.com/2014/11/07/uova-al-tegamino-con-panna-e-tartufo/
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