Breakfast: Scrambled Eggs with Truffle and Barossa Maple Bacon

Breakfast: Scrambled Eggs with Truffle 
and Barossa Maple Bacon

Scrambled Eggs with Truffle and Barossa Maple Bacon

The 8g truffle that I unearthed at Tarago Truffles at the weekend

One of the truffles that I unearthed at Tarago Truffles yesterday was barely larger than a 'taw' or shooter marble. Nevertheless, I was feeling pretty chuffed about that little beauty and knew I wanted to buy it to take home at the end of the hunt. I had won a truffle via Twitter the week before and shared two thirds of it with my dear friend, The Dog, who loves a good truffle. But, after gaining truffle sniffing experience at our weekend adventure, I fear that the one I won as a prize had already lost much of its sweet, earthy perfume and flavour by the time it came into my hands.

It was fascinating to be able to sniff different truffles, including those freshly dug from the ground and others that had been harvested earlier and washed by truffiere owner, Anne Sturgiss. With my nose to the earth, I was able to recognise the aroma that a fresh truffle should have.

Anne explained to me that truffles are best stored in a glass jar and best used within one to three weeks of harvest. The truffle I had won had beautiful marbling, which Anne said is indication of a really good truffle. See the image below. I also asked Anne about her favourite dish with truffles and she said scrambled eggs were the best, especially if the truffle is stored with the eggs beforehand.

The larger truffle I won via Twitter... the little white dots are tiny fragments of paper towel magnified by my camera

The marbling throughout the truffle indicates a good truffle, according to Anne Sturgiss

After the truffle hunt, we enjoyed a special truffle lunch at Dieci e Mezzo and head chef, Adam Bantock, agreed that scrambled eggs are lovely with fresh truffle. Here is my recipe for the home cooked breakfast that Peter and I enjoyed this morning. We usually love roasted tomato and a serve of mushrooms when we have eggs and bacon for breakfast, but I wanted to bask in the flavour of the fresh truffle.

SCRAMBLED EGGS WITH TRUFFLE AND BAROSSA MAPLE BACON
a small fresh truffle+
6 free range eggs
1-2 teaspoons cultured butter
2 tablespoons milk
sea salt and freshly cracked black pepper
Barossa maple cured bacon*, rind on or off, your choice
crusty bread of your choice, fresh or toasted

+Store the truffle overnight with your eggs for a more intense flavour.

Whisk together the eggs, sea salt, freshly cracked black pepper and milk. Set aside while you pop the bacon rashers into a separate pan and gently cook both sides. Melt the butter in a separate frypan and pour in the egg mixture, stirring gently over medium heat. Cook until the mixture thickens, but is still slightly liquid. Avoid overcooking, as this results in rubbery eggs. Serve hot with shaved truffle sprinkled over the top and bacon and toast on the side. This quantity serves two for a big breakfast or brunch. 

*Our favourite bacon, available from good delicatessens and Costco.

Fresh truffle, Pepe Saya cultured butter, free range eggs, Barossa maple cured bacon

Whisk together the eggs, milk, sea salt and cracked pepper

Melt the butter in a frypan and pour in the egg mixture, stirring gently over medium heat

Cook until the mixture thickens, but is still slightly liquid, to avoid rubbery eggs

Serve your perfectly scrambled eggs hot with shaved truffle, bacon and toast on the side