Title: Truffled Eggs with Sabayon
Categories: None
Yield: 2 Servings

6 Eggs
1 Fresh truffle; brushed (any
-size)
1/4 c Dry white wine
Salt and white pepper
1 ts Truffle oil; (bottled)
2 tb Butter
6 sl Bacon; cooked and drained on
-paper towels, warmed for
-serving
2 tb Snipped chives; for garnish

Recipe by: Essence of Emeril Store eggs and truffle together in a paper
bag, overnight.

Prepare sabayon: In a small bowl set over a pan of barely simmering water,
whisk 2 of the eggs with wine until foamy and thickened, 3 to 4 minutes.
Season to taste with salt and pepper. Set aside in a warm place while you
prepare truffled eggs.

Prepare truffled eggs: In a blender combine eggs with truffle oil and
season with salt and pepper; blend until foamy. In a skillet, preferably
nonstick, melt butter over medium-low heat. When butter is bubbly pour in
eggs and cook, stirring constantly with a rubber spatula until just set.

To assemble: Divide eggs between 2 heated plates and spoon sabayon sauce
around edges. Surround with bacon slices and sprinkle with chives. Drizzle
with truffle oil and serve immediately.

Yield: 2 servings ESSENCE OF EMERIL SHOW#EE0051
Posted to MC-Recipe Digest by "M. Hicks" on Feb 7,
1998