ŒUFS BROUILLÉS AÉRIENS ACCOMPAGNÉS DE TRUFFES D'ÉTÉ ET DE RADIS SUR UN PAIN AU LEVAIN GRILLÉ
YELLOW LABEL BRUT

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 butte
  • Fine sea salt, Coarse sea sal
  • 2 radishes, 1 loaf sourdough bread
  • 1 tsp creme fraiche, 1 lemo
Instructions
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.

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

Discover

Roze Traore

Entrepreneurial African American chef, Rōze Traore, brings a contemporary perspective and approach to fine dining. While he has worked in prestigious restaurants around the world and cooked for ultra-VIP clients, this classically trained chef is all about the melding of cultures. His cooking incorporates the four pillars that are inseparable from his values: balanced flavors, an understanding of cultural diversity, fresh ingredients, and respect for the environment.

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