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Truffle omelette

Australian Gourmet Traveller breakfast recipe for truffle omelette

By Andy Harris
  • Serves 1
Truffle omelette
Truffle omelette

Store truffle and eggs in an airtight container for 1-2 days until ready to use. This allows the truffle fragrance to permeate the eggs.

Where to buy truffles
You can buy Australian truffles direct from the producers - ask for Al Blakers, of Manjimup Truffles, at the Five Acre Nursery, (08 9771 2258), or get in touch with fellow West Australians The Wine & Truffle Company (www.wineandtruffle.com.au), or Duncan Garvey at Tasmania's Perigord truffles (www.perigord.com.au). Otherwise Simon Johnson stores around the country have WA truffles in stock, as does Brisbane's Black Pearl Epicure, and other smaller premium retailers. If the idea of entering into a truffle co-op appeals but you can't find like-minded fellows, ask suppliers and delis; some - such as Sydney's Black Bull Butchery, in Potts Point - organise their own co-ops, and sell to their customers by the gram.

Ingredients

  • 3 eggs
  • 2 tbsp pouring cream
  • 20 gm unsalted butter
  • 20 gm fresh truffle, thinly sliced

Method

Main
  • 1
    Using a fork, lightly whisk eggs and cream in a bowl and season to taste with sea salt and freshly ground white pepper.
  • 2
    Melt butter in an 18cm non-stick frying pan over medium heat until foaming, add egg mixture and cook for 3-5 minutes, using a fork to push edges into centre of pan and allowing uncooked mixture to run to edge of pan, or until base and edges are just set.
  • 3
    Add truffle slices in the last 30 seconds of cooking and remove frying pan from heat. Stand for 1 minute, then fold omelette into thirds, transfer to a plate and serve immediately.

Notes

Drink Suggestion: Vintage rosé Champagne. Drink suggestion by Max Allen

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  • Author: Andy Harris