Truffle Omelette - Omelette Aux Truffes

Recipe by French Tart
READY IN: 10mins


  • 4
    large fresh eggs
  • 1
    tablespoon double cream
  • 15
    g fresh truffles (or truffles in oil, drained)
  • 12
    ounce butter
  • salt and pepper


  • Make sure your truffle is thoroughly clean, slice it thinly or grate it and poach it in a little water with the salt and pepper, for just four or five minutes.(For preserved truffles, no cleaning in needed, but they need to be drained.) Reduce the water to a dessertspoonful, allow it cool and add it to the cream.
  • Whisk your eggs, add the poaching water and cream to them and whisk again.
  • Heat your pan gently & add the butter to the pan, allow it become very hot, but not discoloured, then tip the eggs in & move them around a little until JUST starting to set on the outside. Then add the sliced truffles.
  • Allow the top to almost set – baveuse - fold and serve immediately.
  • Serve with a fresh green salad, some warm crusty bread and a good bottle of French red wine.