Title: Truffle Eggs
Categories: Emlive07
Yield: 4 servings

1 Dozen Eggs
1/2 c Heavy cream
4 oz Grated White Cheddar cheese
A drizzle of truffle oil
Salt; to taste
Freshly-ground white pepper;
-to taste
12 Sea scallops; cleaned
3 tb Butter
12 sl Crispy bacon
1 White truffle
Chopped chives; for garnish

In a mixing bowl, whisk the eggs, cream and half of the cheese together.
Season with salt and white pepper. Drizzle in truffle oil to taste. Season
the scallops with salt and pepper. In a large saute pan, over medium heat,
melt one tablespoon of butter. When the butter has melted add the scallops
and sear for 2 to 3 minutes on each side or until the scallops are slightly
golden and have formed a nice crust. In another large saute pan, over
medium heat, heat the remaining two tablespoons of the butter. When the
butter has melted, add the egg mixture and scramble the eggs for about 2 to
3 minutes or until the eggs are soft and still runny. To assemble, place a
spoonful of the eggs in the center of the plate. Arrange three scallops
over the eggs. Lay three slices of bacon directly on top of the scallops,
forming short of a triangle hat. Sprinkle some of the remaining cheese over
the bacon. Garnish the plate with shaved truffles, drizzle of truffle oil,
and chives. This recipe yields 4 servings.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1A69 broadcast 12-05-1997) Downloaded from their Web-Site -
http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net

01-16-1998

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.