One of the best ways to enjoy the flavor of black truffles is to eat them with eggs. Truffle omelet or Omelette aux Truffes is a popular item in many restaurants across the South of France and cost about 15 Euros! Good thing, you can make this deliciously extravagant breakfast at home but only if you are lucky enough to get your hands on some of these precious “black diamonds,” as they are called. If it is your first time to try black truffles, it is better to prepare them as simple as possible so you really taste their rich and divine flavor and get the most out of your buck. If you’re out of luck and can’t get black truffles, wild mushrooms will be an acceptable substitute but far from an omelette aux Truffes experience. Still, your omelet will taste heavenly.

To make thishome cooking recipe, make sure you use only the best quality eggs, preferably very good open range farm-fresh eggs to accompany the exquisite taste of black truffles. Truffles have a pungent aroma strong enough to permeate through the shells of raw fresh eggs. A few days before making this omelette, you can put the eggs with a piece of truffle in an airtight container so that the black truffle infuses the eggs and adds a subtle flavor.   When whisking the eggs with the truffles, do it gently until it froths so you get a good and superior result. Take pleasure in this decadent meal (eat it for lunch or supper if you wish) with a glass of Hermitage Rouge for a hard-to-forget truffle experience.   Ingredients   2/3 oz. truffles + 1 oz. truffle skin (or use forest mushrooms instead) 16 eggs 1 small baguette loaf for the breadcrumbs 2 garlic cloves 1 1/4 cups Xeres vinegar peanut oil 1 curly endive pepper, salt   Prepare the curly endive lettuce before you make the omelet. Dress the lettuce with some sherry vinaigrette (made with olive oil or nut oil). Toss it well to make sure that the vinegar is evenly distributed. Prepare it on the plate which will be used for serving the omelet. Get the croutons cut from a French loaf and rub some garlic on the surface. Place on top of the lettuce.   Break the eggs in a small stainless steel salad bowl. Four eggs are more than enough for one omelet. Add a pinch of salt and some pepper. Add some shredded truffle. Beat the eggs gently with a fork until frothy.   The pan should be slightly preheated. Add a touch of oil just to grease the bottom. Add a small lump of butter. Melt the butter, taking care that it does not turn brown. Pour the eggs in the pan. The omelet must be cooked quickly, more or less runny or according to how you like it. Fold the omelet and place on the plate.   Add round slices of black truffles on top of the omelet and serve.