Brouillade aux truffes de Touraine or in English, very posh scrambled eggs with truffles: a mouth-wateringly delicious recipe from Chef Nicolas Gaulandeau of the Chateau du Rivau restaurant, that will make your taste buds do cartwheels!
Did you know? Black truffles flourish in Touraine, Loire Valley. They grow at the feet of oak, hazelnut and lime trees.
The 14 fairy-tale gardens of the medieval Chateau du Rivau are classified Remarkable Gardens of France. The castle has an air of Sleeping Beauty about it with its tall towers, turrets and a drawbridge. The gardens are famous for their rose collection and the wonderful flower beds which bloom from April to November, as well as a magnificent pumpkin collection. Rivau produces its own wine and vegetables in the kitchen garden and they’re served in the lovely restaurant alongside locally sourced ingredients.
Ingredients for 4
1 x 30g truffle
40g liquid cream
Salt and pepper (from a grinder)
How to make scrambled eggs and truffles
Brush the truffle to remove any earth, rinse it under water and pop it into an airtight box with the eggs and keep in the fridge for a few days.
Cut the truffle into small pieces.
In a saucepan put half the butter, half the liquid cream, half the truffle and the lightly beaten eggs. Season with salt and pepper and then stir with a wooden spoon, making sure the eggs do not firm up but cook gently. When eggs are ready to firm, add the rest of the butter and cream, warm though for a short time.
Arrange on a plate, sprinkle with the remaining truffle (shaved) and serve instantly.
Find out more about the gastronomy of Touraine as well as things to do and places to visit: tourainevalley.com
Chateau du Rivau – a magical castle with a fabulous restaurant.
More dishes from Touraine
Nougat de Tours cake – a centuries old sweet treat
Cormery Macarons – one of the oldest cookies in France!