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  • Not vetted for CNN

    • Posted March 12, 2013 by
    ebanreb
    Location
    France

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    Brouillade of eggs, tellines and truffles

    By ebanreb  |  Posted March 12, 2013  |  France
     

    Brouillade of eggs, tellines and truffles/ Brouilladed'oeufs, tellines et truffes

     

    Ingredients:

     

    30 G of truffles 150 G of Tellines 12 eggs

    salt, pepper

    1 sheet of bay-tree 1 connects rosemary

    Method:

     

    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.



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