Sunny-side-up egg with black truffle pearls

Truffle and champignons omelette

 moderately demanding    7 min    4 people


pour some olive oil in a slightly pre-heated pan, add eggs and fry them at 60 – 70 °C (140 F – 158 F) for 6 – 7 minutes. Serve by adding truffle pearls and truffle salt on top of each egg.

4 servings

4 Eggs
50 g Black truffle pearls
100 ml Extra virgin olive oil Istarska Bjelica
to taste Sea salt with black truffle

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