Farm fresh organic eggs from our CSA delivery, Tomato Mountain, WI, and whole grain stone milled non-GMO yellow dent corn grits from Severson Farms, IL are a perfect match for indulging in the aromas of a black truffle for a leisurely breakfast.
For two servings
- 4 farm fresh organic eggs
- 1 small black truffle
- 1/2 cup organic non-GMO yellow corn grits
- Organic arugula
- Lemon juice
- Olive oil
- Freshly ground Himalayan pink salt and freshly ground pepper
Equipment: egg topper, truffle mandolin
To cut a clean opening to top off the egg, the best tool is a spring egg topper.
Sit the egg pointy side up in an egg holder. Place the egg topper over the egg and pull the spring top, letting it snap back firmly. The egg will have a clean cut all the way around.
If the sides do not come apart easily, you can insert the tip of a knife to gently separate both ends.
Be sure to open the egg over a bowl as the raw contents will pour out into the bowl.
Continue the same procedure for all the eggs.
Rinse the shells thoroughly and let dry on a towel. Meanwhile, using the truffle mandolin, shave part of the black truffle onto the eggs. Grind some salt and pepper as well.
Whisk thoroughly until slightly foamy and set aside to let the truffle infuse its aromas into the egg mixture. Place corn and 1 1/2 cups of cold water into a saucepan. Add a dash of salt, bring to a boil, lower the heat and simmer about 15-20 mixing occasionally. Contrary to package instructions, I typically obtain best results, without lumps, by mixing initially with cold water rather than hot.
Heat a bit of olive oil in a copper pan, pour the egg mixture and start whisking immediately. Continuously whisk the eggs until almost settled. They should be slightly runny, as they’ll finish cooking and remain soft once served.
Place the egg mixture back into each egg shell. Top with extra truffle shavings and serve at once with the grits and a bit of arugula drizzled with olive oil and lemon juice. Enjoy!