Truffles

In my excitement over my galette des rois I forgot to post about New Year's Day. So here it is.

We always have the same breakfast; it has become the traditional way to start the year, truffled scrambled eggs. Simple to make, even with a hangover, although I didn't have one this year. The most difficult task is peeling the truffles because it's time consuming especially as I try to remove only the bare minimum. Some people just brush their truffles, but the skin is very hard and often harbours dirt and tiny pebbles; neither is a great addition to eggs. Peeled truffles are easier to slice thinly; a sharp knife will do the trick although I admit to owning a truffle slicer that makes the task showy and simple.

Whisk your eggs. I had wonderful farm eggs from my friend Jan who resides in Cookstown, north of Toronto, with her chickens.  Add a good glug of whipping cream and season well with salt and pepper. Now cook them in a pan over low heat, this takes patience and time but the result is a superb soft, creamy texture.
Take the pan off the heat before you think the eggs are ready, the heat of the pan will continue to cook them, and stir in the truffles slices.  Serve with thick pieces of buttered toast and a glass of champagne - it is a New Year after all. This year we even had truffled butter from Paris to spread thickly on the accompanying toast. A perfect way to start 2010
 
We kept the truffle peelings, rinsed them well and covered them with vodka in an attempt to make a truffle liquor. I'll let you know how it turns out - we may be able to just squeeze out an ounce.