Fluffy scrambled eggs with summer truffles and radishes on grilled sourdough

Fluffy scrambled eggs with summer truffles and radishes on grilled sourdough

By Roze Traore
Created by Roze Traore, this recipe is made of Fluffy Scrambled Eggs with Summer Truffles and Radishes and perfectly complements the freshness and strength so typical of Veuve Clicquot Brut Yellow Label champagne.

Try the recipe

You'll need

  • Black truffle (thinly sliced), 4 eggs
  • 1/2 cup grape-seed oil, Extra Virgin olive oil
  • 1 clove garlic, 1 thyme sprig
  • Freshly grated parmesan cheese, 1 tbsp salted butter
  • Fine sea salt, Coarse sea salt
  • 2 radishes, 1 loaf sourdough bread
  • 1 tsp creme fraiche, 1 lemon
Prep Work:
1. Using a truffle slicer, shave the truffle into thin pieces and put them to the side for later.
2. Slice radishes thinly and place them in a bowl. When your bread and eggs are done, add 2 tbsp Extra Virgin olive oil, a squeeze of a quarter of a lemon and 1 tsp fine sea salt to the radishes. Mix and use as your garnish.

Pan Grilled Sourdough:
1. Use olive oil to coat the bread for toasting.
2. Turn stove to medium heat. Drizzle oil onto the grill pan, place your bread down and let it cook for five minutes. Flip your bread, then brush more oil on both sides and let it cook for an additional 5 minutes until there are grill marks on both sides.

Scrambled Eggs:
1. Once you’ve toasted your bread and prepped your truffles and radishes, crack your eggs in a bowl and add creme fraiche, the truffle scraps and a touch of fine sea salt. Whisk until fully incorporated.
2. Turn your pan on medium heat. Preheat the pan for 3 minutes. Drizzle some olive oil on the pan, then pour your eggs in. Using a spatula, fold in the corners and constantly move the eggs around. Cook for 3 minutes, then add your butter. Cook for an additional 3 minutes until eggs are cooked through and fluffy. Turn your heat off and zest with some freshly grated parmesan and coarse sea salt to taste.

Place your eggs on top of the sourdough toast and garnish with radishes and truffle pieces. Enjoy with a glass of Veuve Cliquot!


Roze Traore

While recovering from his second pulmonary valve replacement at 14, Rōze looked towards the kitchen for a healing place to recover and focus energy. At 18, Rōze enrolled at Le Cordon Bleu. Following graduation, he spent his time in Washington DC, Ivory Coast, London, Paris and NY, learning from the best in the business and immersing himself in a variety of cultures. Travel has always been the life line for Rōze’s creativity and the inspiration for what he creates in the kitchen. Most recently, Roze worked under Chef Daniel Humm at Eleven Madison Park and The NoMad Hotel. Since then, he has turned his attention towards his own company, Rōze LLC, executing private events, pop up dinners and curated dining experiences.
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