People seem to have very serious opinions about how best to enjoy truffles.
One common denominator appears to be to keep things simple. And, there is a distinct preference when it comes to truffle products. Truffle oil doesn’t always do it for most aficionados but something like truffle cheese, with shards of truffle studded throughout, usually meets the (very high) bar.
A benevolent friend recently gave me an entire wheel of Boschetto al Tartufo Bianchetto, a delicate cheese made from a blend of sheep and cow’s milk with generous shavings of white truffle throughout.
Yes, he’s very popular.
Although I did manage to wrap a couple wedges to give to other friends, I just can’t seem to part with it. So, it’s becoming the star of almost everything I’m consuming these days. Thank goodness for my gym membership!
Here’s a creamy egg dish with a truffle “molten center”. Garnished simply with lobster mushrooms and garlic chives, it really brings out all the flavors in this ethereal cheese, yet still allows it to entirely steal the show.
Ingredients
- 4 eggs
- 1 1/2 tablespoons olive oil
- 2 large wedges truffle cheese plus 1/4 cup, grated
- 2 tablespoons dried lobster mushrooms, reconstituted in hot water for 20 minutes and finely chopped (any other variety of mushroom, wild or fresh, will also work)
- 1 tablespoon garlic chives, finely diced
- sea salt + pepper, to taste
Method
Preheat the oven to 375 degrees. Oil two 6ounce ramekins with 1/2 tablespoon olive oil. Crack eggs into a separate glass dish, season with salt and pepper and whisk to combine. Place ramekins on a baking sheet and pour the egg mixture equally into the ramekins.
In a medium sauté pan over medium-high heat, add 1 tablespoon olive oil and mushrooms. Cook for about 3-4 minutes or until the mushrooms are soft and slightly caramelized. Remove from heat, add garlic chives and season with salt and pepper. Keep warm.
Bake the eggs for 10 minutes, then remove from oven. Place a large wedge of truffle cheese into the center of each egg — the edges of the egg should be slightly set at this point. This will allow a “molten center” of cheese to gently ooze when sliced into.
Place back in the oven for about 10 minutes or until completely set (gently shaking the baking sheet will help determine this).
Remove from oven and spoon some of the mushroom mixture over top. Sprinkle with additional grated truffle cheese and serve immediately while still hot, creamy and puffy!
P.S. For another great (local) truffle cheese, check out Cypress Grove Truffle Tremor.
{serves 2}
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