Truffle Omelette


Recipe and photography by Rachel Baker




Serves 2 hungry people

The inspiration for this recipe came from a recent visit to Nicolas Monnier’s truffière, in the heart of the Luberon hills. Nicolas teaches the aroma of the truffle needs to be anticipated in order to appreciate its complex flavour. For this reason the butter and eggs are ‘infused’ with the truffle for two days prior to making the omelette. If this sounds extreme, let me reassure you the end result is quite exquisite and well worth the extra effort.

For the perfect truffle omelette, place the truffle and 4 eggs (intact, still in shells) in a glass or ceramic container on a bed of rice (to absorb moisture and stop the truffle from deteriorating). Seal the container and refrigerate for two days. Do not use plastic, as this will absorb the flavour of the truffle. The aroma of the truffle will infuse the eggs through the shell.

On the same day make the truffle butter. I prefer to use pasture raised goat or sheep butter, but cow can also be used. Allow the butter to come to room temperature. Place the butter inside a food mixer bowl and whisk at high speed for a few minutes until the butter is light and fluffy. Alternatively you can use an electric whisk.

Using a microplane or fine grater, grate fresh truffle over the butter (roughly the size of a marble). Combine thoroughly. Spoon into a glass or ceramic container, seal or cover with cling film and refrigerate for two days.

The day you want to make the omelette, take a 10-inch (25cm) omelette pan and warm it over a low heat. Break the truffle infused eggs into a small bowl and beat lightly with a fork. Season with salt and pepper.

Add ½ oz (15 g) of the infused truffle butter to the warm pan. Increase the heat to medium/high. When the butter has melted and is on the point of turning colour, pour in the eggs. Tip the pan towards you and with a spatula gather up a little of the mixture from the far side. Tip the pan the other way from you so that the unset eggs run into the space you have made for them. When a little of the unset part remains on the surface the omelette is done. Turn off the heat.

Using a truffle plane or mandolin, scatter pieces of fresh truffle over the omelette. The heat of the omelette is sufficient to release the aroma of the truffle.

Fold the omelette in three with a fork or spatula. Hold the pan at an angle and slip the omelette out on to a warm dish. This should only be warmed slightly or the omelette will go on cooking. A little extra truffle butter placed on top of the cooked omelette as you serve is the only addition required.

The leftover truffle butter is wonderful served with hot toast as an aperitif. It is best used within 5 days or it can be frozen in small pots and used as required


To find out more about Nicolas Monnier’s truffle courses visit www.connaitreetcuisinerlatruffe.com

Rachel Baker is a food writer, stylist and photographer based in Apt, Provence. She is also the creator of the blog Apt52.com – A Year of Living Well in the Luberon.