- 4.5 oz of black truffles
- White wine
- 1.7 oz of butter
- Salt to taste
- 8 eggs
Cut the black truffles into 1/2 inch cubes. Stew them with a dash of white wine, and then remove them from the flame.
In a different saucepan, heat the 1.7 oz of butter, add the cubes of black truffle and a pinch of salt and simmer at low temperature for about 10 minutes.
Finally, mix the 8 eggs, add the truffle cubes with the butter and serve. Serve them with bread in a dish if you wish.
Wish you all delicious!