- 2 tablespoons unsalted butter
- 6 eggs
- 1/4 teaspoon salt
- 2 tablespoons finely grated Parmesan cheese
- Shavings of black summer truffles, to your preference
Using a nonstick pan over medium-low heat, add the butter to the pan. Let the butter melt for about 1 minute. Swirl the butter to coat the bottom of the pan.
Meanwhile, whisk the eggs in a medium bowl until well mixed but not frothy. Pour the eggs into the skillet with the melted butter. Sprinkle in the salt and the Parmesan cheese. Use a rubber spatula to pull through the eggs, or to gently stir the eggs until they are just set, about 2-4 minutes.
Transfer the eggs to serving plates. Top with the shavings of black truffles. Serve warm with toast.
Makes 2-3 servings
Summer black truffles are harvested from May through September. Black and nubbly on the outside, with pale flesh, ranging from cream to grey as the truffle matures. They are more delicate in flavor than winter black truffles. Julienne or shave thinly to add to salads, eggs, pasta, or to a gorgeous grilled steak. The truffles are best served raw or slightly warmed to protect their delicate flavor.
Truffles are all about the aroma. When sliced over eggs, the heat lifts the scent to the diner’s nose. Enticing the diner to wait no longer, but to dig in to enjoy the gift of the summer black truffle. A glass of prosecco is also a nice accompaniment.
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Recipe: Cindy Ramsey
Photo: Cindy Ramsey