Truffled Sunny-Side Eggs in Parmesan Brown Butter with White Truffles
Step 1: Eggs
Break the eggs one by one into ramekins, then divide amongst four soup plates. Rub the egg pans with the clove of garlic, and melt 1/6 ounce (5 g) of butter in each pan. Season the eggs with salt and pepper, slide into the pans, and cook over a low heat. When cooked, the whites should be set, and the yolks should be hot. Place the eggs on warmed plates.
Melt the rest of the butter, cook until it turns brown, and stir in the parmesan with a spatula.
Step 2: Plating
Grate 1/2 ounce (15 g) of white truffle per person, and sprinkle it onto the eggs. Coat with the melted butter and parmesan, and serve immediately.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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