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Stonebarn truffle scrambled eggs with caviar – Michael Deg – Head Chef Cavali Estate

Stonebarn truffle scrambled eggs with caviar

Serves 4

Ingredients:

  • 10 large free range eggs
  • 100g butter
  • 200g crème fraiche
  • 50g finely chopped chives
  • 2 tbls Stonebarn truffle oil
  • Stonebarn white truffle salt
  • 1 Stonebarn black truffle in truffle juice
  • Caviar of your choice

Method

  • In large bottom sauce pan melt the butter at a low heat
  • When melted slowly add the eggs whole one by one
  • Using a spatula gently mix the eggs in the pot
  • Add the crème fraiche
  • Add a little truffle salt and the truffle oil, and a crack of black pepper
  • Slowly cook until set then add the chopped chives, adjust the seasoning
  • Plate over bread of your choice I would recommend using brioche
  • Add a tea spoon of caviar and then grate the truffle over and serve

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