Well good morning! I am a woman of my word, and I mentioned that I’d be doing some more breakfast posts like this, intimate setting. Made my way out of a whiskey haze at 5 am this morning but my priorities were crystal. Use up the rest of that truffle I bought, shoot, post, and get on the studio hustle to ship orders. Ate my breakfast too, which you will see now.
My inspiration for this post is simple, based on the shape of this egg holder. The recipe derivative of the classic egg in a hole. No need to invent a recipe from scratch, just modern updates on classics. History should repeat itself no?
For the truffle cream. Flour, butter, salt, fresh truffles, and fresh heavy cream.
For the pesto.
Toast the bread, place the truffle cream inside, and top it with a soft boiled egg. I added some prosciutto and pesto as well.
Thanks for reading, more soon.