Yield: 2 servings.
1 white truffle
1 tsp. creme fraiche
1 tsp. butter
to taste, salt and pepper
Place the eggs, butter and truffle in an air-tight container in the refrigerator for two days.
Crack four eggs into a bowl, add the yolks of the four remaining eggs and whisk vigorously.
In a small sauce pot, whisk the eggs and butter gently over low heat. Once small curds begin to develop, use a wooden spoon to cook the eggs to the consistency of soft polenta. Add the creme fraiche and season to taste. Divide the eggs onto two plates. Shave white truffles generously over the top.
Sponsored by Nestlé FoodServices, www.nestlefoodservices.com
Recipe Provided By: Eric Ziebold, CityZen, Washington, D.C.
Chef Ziebold will be offering this dish for the CityZen New Year's Day "Over the Top" Brunch.