Truffle Omelette

• 3 eggs
• 2 tbsp pouring cream
• 20gm unsalted butter
• 5gm River Road Truffle Slices

Using a fork, lightly whisk eggs and cream in a bowl and season to taste with sea salt and freshly ground white pepper. Melt butter in an 18cm non-stick frying pan over medium heat until foaming, add egg mixture and cook for 3-5 minutes, using a fork to push edges into centre of pan and allowing uncooked mixture to run to edge of pan, or until base and edges are just set. Remove frying pan from heat. Stand for 1 minute. Add half the truffle slices then fold omelette and cut into thirds. Garnish with the remaining truffle slices, transfer to a plate and serve immediately.

Posted by Tomahawk Support on March 10, 2020