Smørrebrød with Scrambled Eggs, Truffle and Parmesan

Name: Smørrebrød with Scrambled Eggs, Truffle and Parmesan
Prep time: 10 min
Total time: 10 min

May 26, 2009

Prep 10 min Total 10 min

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.

Scrambled eggs with truffle and parmesan assembly © kvalifood.com

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.