Wednesday, February 6, 2013

Scrambled Eggs with Brie & Black Truffle - Micro Blog

One thing I got for Christmas was a whole black truffle, kept fresh in a little jar of rice.  Last night I realized I still have most of it left, so this morning I was going to have Scrambled Eggs with Cream Cheese and shave some truffle over the top. Unfortunately, or fortunately, I awoke to find no cream cheese in the house.  Not to be defeated, I shifted gears a bit, put some Brie out to soften, and made the following for lunch.
 photo brieeggs.jpgScrambled Eggs with Brie & Black Truffle

2 Large Eggs,
0.5 cups Milk (skim will do),
1.5 oz Triple Creme Brie - cut into uniform cubes and left at room temperature for 2 to 3 hours to soften,
Salt & Pepper - to taste,
1 tablespoon Butter,
1 Black Truffle
Combine first four line items in a mixing bowl and whisk together. Melt butter in large heavy skillet over medium heat, add egg mixture. Cook over low heat until eggs are partially set, lifting edges gently to allow uncooked eggs to flow underneath. Cook until eggs are set but still moist, 9 to 12 minutes. Pour onto plate, shave black truffle across the top, and serve alongside your favorite breakfast meat.

Note: There's enough fat in the Brie to let you use skim milk without sacrificing the creamy texture of the dish.
The Brie gives the scrambled eggs a smooth creaminess which really brings the "run o' the mill" dish to life.  This luxurious texture was accompanied by a rich flavor cream cheese simply can't deliver.  Likewise, the black truffle shavings added an extra salty/savory quality I highly recommend.

Considering the price of black truffles & good cheese, this is definitely a special occasion/comfort breakfast.  Given the general blah-ness of the recent weather though, a little comfort food may be just what the doctor ordered.


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