Browse All Recipes

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 (, or Duncan Garvey at Tasmania's Perigord truffles ( 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.


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


  • 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.


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

  • Author: Andy Harris