Smørrebrød with Scrambled Eggs, Truffle and Parmesan
Smørrebrød with scrambled eggs, truffle and parmesan © kvalifood.com
Scrambled eggs with truffle is a luxurious version of what is otherwise an everyday topping. Freshly grated parmesan gives a salty, nutty flavour that pairs well with the truffle. Use black truffle — either fresh in season or jarred — and grate it directly over the dish just before serving.
Ingredients
Yields 4 servings
Scrambled eggs
- 6 eggs
- 2 tbsp butter
- 2 tbsp cream
- 30 g parmesan, finely grated
- salt
- white pepper
Assembly
- 4 slices rye bread
- butter, for the bread
- 15 g black truffle, thinly sliced or shaved
- extra parmesan, to taste
- flaky salt
Directions
Scrambled eggs
Whisk the eggs with the cream and season with salt and white pepper. Melt the butter in a heavy-based saucepan over low heat. Add the egg mixture and stir slowly with a rubber spatula. Add the parmesan when the eggs begin to set. Remove from the heat while still creamy and soft.
Assembly
Butter the rye bread. Spoon the warm scrambled eggs over the slices. Shave the truffle directly over the egg, scatter a little extra parmesan and some flaky salt, and serve immediately.