Ingredients (serves 4)
- 8 eggs
- 5 tblp crème fraîche
- 1 trufﬂe
- 1 teaspoon butter
- Salt & pepper
- Chives or parsley for garnish
The night before you plan to cook the brouillade, beat the eggs. Add the crème fraîche, salt and pepper.
Cut the trufﬂes into thin slices (don’t grate them). Mix all the ingredients together, cover and leave it to rest all night.
Cook in a "bain marie", turning slowly with a wooden spoon to obtain a thick smooth cream without lumps.
Decorate each plate with a trufﬂe slice and chives before serving.