umbrian breakfast: truffle and eggs

The woman who helps keep our home in Umbria in order, Marisa, lives a few fields down the road from us. While I am very happy to have her helping hands keeping the house clean, what I really appreciate is the fact that she has a working farm. Chickens, geese, rabbits, sheep and pigs. And dogs. Little cute dogs who are raised by her son, Ludovico. I’m very happy to buy meat from her, and farm fresh eggs. But what really get’s me excited are what the dogs bring in: Truffles!

Yesterday Marisa gave me two dozen eggs in a basket and A KILO AND A HALF of truffles! Yes, you heard that right. A kilo and a half. That’s three pounds.

These are black truffles, from Umbria, harvested late summer, and called scorzone. These are very different from the white truffles of Piedmont, or even the fall/winter black truffles from Umbria. While their perfume is strong, the taste is much less intense than other types of truffles. Still, if you know how to use them correctly, and aren’t scared of using them in abundance, they are just as delicious.

Marisa’s was a huge gift, and to keep them fresh they went right into the freezer. I’ll be doing various things with them in the days to come (truffle pizza tonight for instance). But this morning, since we have the eggs I thought I’d whip up an incredibly decadent breakfast.

So, if someone gives you eggs and truffles, here’s your recipe:

Scrambled Eggs and Truffles
(serves one)

2 Eggs
1/4 of a large black truffle
2 Tablespoons heavy cream
salt & pepper
butter

Mix eggs with cream and beat, adding a bit of salt.
Heat about a tablespoon of butter in a pan, and warm it over very low heat. When the butter is melted and warmed, grate in about a tablespoon of truffle and let it infuse in the butter for about two minutes. Pour in the eggs and give it a swirl. Keep the heat on very low, and try not to over stir. When the eggs are just barely set, turn them out onto a warmed plate. Add a bit of freshly ground pepper, some sea salt and SHOWER with more grated truffle.

Gobble up yourself, or serve to very grateful family member or houseguest.