- Posted March 12, 2013 by
Brouillade of eggs, tellines and truffles
Brouillade of eggs, tellines and truffles/ Brouilladed'oeufs, tellines et truffes
30 G of truffles 150 G of Tellines 12 eggs
1 sheet of bay-tree 1 connects rosemary
Start the cooking of the tellines/ poissons pourbouillabaisse while plunging them in salted boiling water, sea water if possible. As soon as those start to open, leave them, using a skimmer. It is a cooking which must be very short. Décoquillez tellines. Book. To prepare the brouillade, chop truffle, then, in a bowl, break eggs. Scramble them slightly. Add chopped truffle, salt and pepper.