Photo by Dhanraj Emanuel

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4-5 Servings (or 2 large omelet's for two extremely hungry truffle lovers)

  • 8 – 10 eggs
  • 4 tablespoons butter, divided
  • 1 1-ounce truffle, coarsely diced
  • 1 tablespoon sour cream
  • 1 tablespoon Port or Madeira
  1. Beat the eggs well.
  2. In a large 12-inch omelet pan, melt 3 tablespoons butter over medium heat. Add the eggs, lifting the edge of the omelet every few seconds so that the uncooked egg flows under.
  3. While this is cooking, melt 1 tablespoon butter over low heat in a small saucepan. Add the truffle, sour cream, and wine. Warm for 1 minute, then remove from heat. (Note: Be careful not to overheat or overcook the truffle or it will lose its flavor.)
  4. Pour the filling into the omelet and fold over. Cut into wedge-shaped pieces and serve with French bread or croissants and preserves.
  • from truffle farmers Franklin and Betty Garland, Hillsborough, North Carolina

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