Truffled Eggs With Sabayon
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Truffled Eggs With Sabayon
Last updated 6/12/2012 1:27:48 AM. Recipe ID 62865. Report a problem with this recipe.
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      Title: Truffled eggs with sabayon
 Categories: New, Text, Import
      Yield: 4 Servings
        6    eggs
        1    fresh truffle, brushed (any
  :          size)
      1/4 c  dry white wine
  :          Salt and white pepper
        1 ts truffle oil -- (bottled)
        2 TB butter
        6 sl bacon, -- cooked and drained
        2 TB snipped chives, -- for
  :          garnish
  Store eggs and truffle together in a paper bag, overnight.
  Prepare sabayon: In a small bowl set over a pan of barely simmering
  water, whisk 2 of the eggs with wine until foamy and thickened, 3 to
  4 minutes. Season to taste with salt and pepper. Set aside in a warm
  place while you prepare truffled eggs.
  Prepare truffled eggs: In a blender combine eggs with truffle oil and
  season with salt and pepper; blend until foamy. In a skillet,
  preferably nonstick, melt butter over medium-low heat. When butter is
  bubbly pour in eggs and cook, stirring constantly with a rubber
  spatula until just set.
  To assemble: Divide eggs between 2 heated plates and spoon sabayon
  sauce around edges. Surround with bacon slices and sprinkle with
  chives. Drizzle with truffle oil and serve immediately.
  Yield: 2 servings

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Recipe ID 62865 (Apr 03, 2005)

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