Italian cuisine · Breakfast & Eggs

Uova al Tegamino con Tartufo

Fried eggs cooked in butter in a small pan and finished with shavings of fresh truffle.

Ingredients · for 2 servings

• 4 eggs
• 30 g butter
• 20 g fresh truffle (or 1 tsp truffle oil)
• 30 g Parmesan
• 1 tsp coarse sea salt
• 1 rustic white loaf
• Salt, pepper

Instructions

1. Take the eggs out of the fridge 20 min before frying and crack each one individually into a small bowl so the yolk stays intact when added to the pan.
2. Warm two small ovenproof pans over low heat and melt half the butter in each, without letting it start to brown.
3. Gently slide two eggs into each pan and cook over the lowest heat for 4–5 min until the white is set milky-white but the yolk is still completely liquid.
4. Finely grate the Parmesan and scatter it around the yolks in the last 30 seconds so it just melts without setting firm.
5. Take the pans off the heat, season with coarse sea salt and freshly ground pepper, and shave the truffle paper-thin directly over the top.
6. Serve immediately in the hot pans with toasted white bread, while the truffle aroma is strongest.