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Truffled Eggs With Sabayon

  • Yield: 2 servings


  • 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


  • 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.