Ingredients for 1 person
2 freshly laid eggs
1 small San Miniato white truffle
light extra-virgin olive oil

Heat a little light extra-virgin olive oil (its flavour shouldn’t dominate the dish) in a small earthenware dish. Break one egg and pour
the white into the dish. Do the same with the second egg.
Once the whites have set, pour the reserved yolk in the middle.
Cook for a few minutes. Season each egg with a pinch of salt. Cut the truffle into thin shavings and sprinkle over the eggs.
Serve straight away, steaming and highly aromatic!

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