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Truffled Silk Eggs

Truffled Silk Eggs Related:   breakfast & brunch, dairy, eggs, kid-friendly, North America, Shavuot, vegetarian

Prep time: 5–10 minutes

Cook time: 40 minutes

Yield: 2 servings

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Here’s a delicious recipe that makes a perfect brunch or warm winter dinner, using farm-fresh ingredients. It’s simple, with a decadent-tasting twist.

Ingredients

  • 1 large sweet potato, washed
  • 2 large purple potatoes, washed
  • 4 good-sized shallots
  • 4 large farm eggs
  • ¼ cup milk
  • 2 teaspoons truffle butter (can be found some specialty grocery stores) or regular unsalted butter
  • 2 tablespoons crème fraîche
  • 1 cup winter market greens and/or market sprouts
  • 1–2 tablespoons olive oil

Preparation

  • Preheat the oven to 425 degrees. In a roasting pan arrange the potatoes and shallots. Drizzle with olive oil and salt and pepper. Roast until golden and fork tender, about 40 minutes. Keep warm until ready to use.
  • While the potatoes are roasting, heat water in the bottom part of a double boiler until boiling. In a bowl, beat the eggs with a hand mixer with the milk until frothy. Melt the butter in the top of the double boiler. When the butter has melted turn the heat down a bit. Add the eggs, and cook, stirring until just creamy and the eggs hold their shape, just a few minutes. Fold in the crème fraîche.
  • To prepare the plate, slice the potatoes, lay the greens, potatoes and shallots on a plate, drizzle with olive oil and top with the truffled eggs. Sprinkle with the sprouts. (When having this for dinner, we like to add a glass of red wine!)

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