Truffle Omelette

Serves 2

Ingredients

• 6 Eggs
• 1 oz Perigord Black Truffle, sliced thin, saving a very small piece to grate for the finishing touch (buy online)
• 2 1/2 Tablespoons Crème Fraiche
• Salt and Pepper
• 1 oz. Butter

Instructions

Beat the eggs and add the truffle slices. Cover and refrigerate up to 4 hours to allow the truffle flavor to permeate into the eggs. Add two to three tablespoons of crème fraiche to the eggs and truffle slices and stir carefully. Add salt and pepper to taste. In a large hot pan, melt one ounce of butter, add the eggs and truffle. As the eggs cook, push them towards the center of the pan with a wood spatula until they are cooked but still soft. You may serve them as is, or fold the omelette. Sprinkle the graded truffle on top and serve.