Truffled Eggs with Sabayon

Ingredients

6 eggs
1 fresh truffle, brushed (any size)
1/4 cup dry white wine
Salt and white pepper
1 teaspoon truffle oil (bottled)
2 tablespoons butter
6 slices bacon, cooked and drained on paper towels, warmed for serving
2 tablespoons snipped chives, for garnish

Instructions

Store eggs and truffle together in a paper bag, overnight.

Prepare sabayon: In a small bowl set over a pan of barely simmering water, whisk 2 of the eggs with wine until foamy and thickened, 3 to 4 minutes. Season to taste with salt and pepper. Set aside in a warm place while you prepare truffled eggs.

Prepare truffled eggs: In a blender combine eggs with truffle oil and season with salt and pepper; blend until foamy. In a skillet, preferably nonstick, melt butter over medium-low heat. When butter is bubbly pour in eggs and cook, stirring constantly with a rubber spatula until just set.

To assemble: Divide eggs between 2 heated plates and spoon sabayon sauce around edges. Surround with bacon slices and sprinkle with chives. Drizzle with truffle oil and serve immediately.

Yield: 2 servings