OMELETTE AUX TRUFFES
• 3oz truffles, diced [you could use less and still get plenty of flavour]
• Salt and pepper
• 31/ 2 tbsp butter
• 1/3 cup Monbazillac or other sweet white wine
• A dash of brandy
• 8 eggs
1. Put the truffles and seasoning into a saucepan and add 1tbsp of the butter, plus the wine and brandy. 2. Cover and cook over a low heat until all the liquid evaporates. 3. In a bowl, beat the eggs until smooth and mix with the truffles. 4. Heat the remaining butter in a frying pan and cook the egg and truffle mix until set.