Friday, June 15, 2012

Brioche with Truffle Scrambled Eggs and Vine Tomatoes

Brioche is a rich French pastry made with additional eggs and butter thus giving it that nice fluffy texture. You can have it together with poached eggs, smoked salmon, roast beef, ham etc the list goes on or simply indulge in a sweeter version with maple syrup and fresh fruits. I personally prefer to have it plain so I can pull-apart that fluffy interior and allow the bread to melt in my mouth. Bliss!

Whenever I’m feeling lazy, I tend to take the quick way out by making eggs. It’s the simplest yet most versatile thing to whip up. It also makes for a satisfying meal. I added in a dash of truffle oil to my scramble eggs and that I have to say brought the meal to another level. Forget about truffle fries, when I can have it in my eggs. It’s a healthy alternative too!

Cherry tomatoes on the vines as garnish for sides make it more balanced meal. Bon appétit!

Recipe makes enough for one serving

2 eggs
1/4 cup milk
1 tbsp butter
salt and pepper to taste
a dash of truffle oil

1) Heat a nonstick pan with butter until melted
2) Put the eggs in a bowl with milk, truffle oil, salt and pepper and whisk
3) Pour into pan and let cook for a few seconds and then stir gently until the uncook parts are cooked
4) Pour into plate and serve hot. Garnish with more pepper if desired :)