Truffle Omelette - Omelette Aux Truffes

• 4 large fresh eggs
• 1 tablespoon double cream
• 15 g fresh truffles (or truffles in oil, drained)
• 1/2 ounce butter
• salt and pepper

1. Make sure your truffle is thoroughly clean, slice it thinly or grate it and poach it in a little water with the salt and pepper, for just four or five minutes.(For preserved truffles, no cleaning in needed, but they need to be drained.) Reduce the water to a dessertspoonful, allow it cool and add it to the cream.
2. Whisk your eggs, add the poaching water and cream to them and whisk again.
3. Heat your pan gently & add the butter to the pan, allow it become very hot, but not discoloured, then tip the eggs in & move them around a little until JUST starting to set on the outside. Then add the sliced truffles.
4. Allow the top to almost set - baveuse - fold and serve immediately.
5. Serve with a fresh green salad, some warm crusty bread and a good bottle of French red wine.

eggs, double cream, fresh truffles, butter, salt

Taken from www.food.com/recipe/truffle-omelette-omelette-aux-truffes-229713 (may not work)