Truffle Omelette
Truffle Omelette


  • 4 large fresh eggs
  • 1 tablespoon of thickened cream
  • 15g fresh truffles
  • 20g butter
  • Salt and pepper



  1. Crack eggs into a medium-sized mixing bowl, taking care not to get any shells, then add in the cream. Add some seasoning, then whisk together until light and fluffy
  2. Slice your truffles as finely as possible, taking care to keep their shape
  3. Next, heat your non-stick pan slowly, then add your butter, melt it down and make sure it is hot. Then tip the egg mixture into it, watch carefully as it sets, and be sure to move it around the edges with a flexible spatula
  4. When the top of the omelette is almost set, arrange your sliced truffles on top, then fold them in half
  5. Garnish with any left-over truffles and serve with some crispy warm bread!
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