- Fresh eggs 1-2 per person
- Unsalted butter
- Sea salt and freshly ground white pepper
- Infusion of White Truffle Turci
Warm the serving plates.
Heat the butter in a frying pan over a gentle heat, we don’t want the butter to sizzle.
Break each egg into a small saucer, remove any pieces of shell, and then ease the egg into the butter. Do not crowd the eggs. Season the albumen or white with salt and pepper and the yolk with just a dash of pepper, it does not need salt.
Cook the eggs gently, the yolks will gradually thicken and the whites will become more opaque. If you like your eggs sunny side up 3-4 minutes should suffice. If you prefer them cooked for longer, you may cook them for up to 5 minutes.
Place 1-2 eggs on each plate and spray the Truffle Infusion twice over each one.
Serve with lots of whole wheat crusty bread.