Ingredients
1 small truffle
6 eggs
¼ tsp baking powder
¼ cup cream
SIDS SALT & PEPPER, to taste
Toasted country bread, for serving
Minced chives, for garnish
Directions
Grate ½ the truffle into a glass bowl and crack eggs over top, then cover and chill mixture overnight.
The next day, transfer truffle and egg mixture to a heatproof glass bowl, add baking powder and cream, then whisk to combine. Fill a 4 litre saucepan with 5 cm of water then bring to a simmer. Rest bowl over the pan and cook eggs, stirring slowly and constantly with a heatproof rubber spatula, until small curds have formed, 12-15 minutes. Grate remaining truffle into eggs and season with SIDS SALT & PEPPER. Serve on toasted bread and garnish with chives.
