Ingredients
- 4 eggs
- Bread crumbs
- Flour
- 50g summer truffle
- Focaccia or Bruschetta
Preparation
Cook eggs in water for 4-5 minutes and then shock in ice water. Peel eggs carefully and coat them in flour, egg, and finally bread crumbs (repeat if necessary - double coating works better ). Fry for about 4 minutes. Cut the fried egg open, arrange on a plate, garnish with truffle, and serve with bread.
Advice
Our chef loves a light cheese fondue to accompany it: Heat cream, 300g cheese, salt, pepper, and nutmeg to 75 degrees and stir into a cream.
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