Food, Beer, and Travel

a dump from the mind of Jon Piper

Posts Tagged ‘sparkling wine’

Eggs, Truffles, and Sparkling Wine

Posted by jwpiper on December 30, 2008

I don’t often drink in the morning – there is some sort of social stigma against it. I think it’s silly – if there’s a food which asks for an alcoholic beverage, who am I not to oblige? Responsible drinking, day and night seems like a better course, not an arbitrary decision that excessive drinking is ok as long as it’s after 17:00.

One of my wife’s favorite breakfasts is truffle infused scrambled eggs – though being vacation, we didn’t partake until 11:30. Here is a meal which yearns to be accompanied by sparkling wine. This time, a bottle of Tarantas cava was standing by. A dry wine with notes of grapefruit and citrus, it also seems appropriate for breakfast in it’s own right.

Truffle-Infused Scrambled Eggs

7 large eggs
2 tbsp truffle-infused olive oil
1 tbsp olive oil (optional)
serves 2

Whisk eggs with a few pinches of salt until well mixed.
Pour plain olive oil into a non-stick or cast-iron pan as needed to keep the eggs from sticking to the pan. Don’t use too much – the flavor should be about eggs and truffles, not olive oil.
Pour the eggs into the pan, and keep scraping the cooked eggs from the bottom.
Turn off the heat when the eggs are still soft and a bit wet.
Give a few splashes of good truffle infused olive oil and leave in the pan while mixing until the aroma intensifies slightly.
After plating, sprinkle with a pinch of salt.

I used Urbani White Truffle Oil, which is made with real truffles. It’s a bit mild, but not fake tasting.

We save half the botttle for a repeat breakfast the next morning. Of course, it would be preferable to serve with real truffles rather than infused olive oil – some day I’ll break down and buy a few ounces of fresh truffles for a week in heaven.


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