Serves 4
1 white truffle
16 extra large eggs
1 cup half-and-half
2 teaspoonsSale di Cervia Sea Salt
½ tsp freshly ground White Peppercorns
4-5 slices toast
Beat eggs, half and half, Crvia Salt, and White Pepper together in a heat-proof glass bowl until combined but not frothy. Shave the truffle into the egg mixture with a truffle shaver or mandoline. If you have time, cover with plastic wrap and sit in fridge for few hours.
When ready to serve, set the bowl over a saucepan of simmering water. Cook over the water, stirring occasionally with a wooden spoon, until the eggs are thick and custardy. The spoon will stand up in the middle of the eggs when they are properly cooked. This will take about 20-25 minutes. Remove from the heat immediately.
Place one slice of toast on each place and serve with the cooked eggs.
Recipe adapted from and photo courtesy of www.saveur.com
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