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Ingredients
serves2
1 fresh or preserved truffle
50 ml Cognac
4 eggs
50 ml double cream
salt and pepper
1 tbsp goose fat
Method
If using a fresh truffle brush clean and wash it. Slice finely and steep for 1 hour in the Cognac.
Add 50 ml water and bring to the boil. Allow to cool before using. Reserve the cooking liquid
If using a preserved truffle, simply marinate for 1 hour in the Cognac. Reserve the marinade.
Separate 1 of the egg and beat the white until stiff. Beat the yolk with the rest of the eggs, together with the cream, salt pepper and 1 tbsp truffle cooking liquid or marinade.
At the last minute, carefully fold in the egg white and truffle slices, reserving a few for decoration. Melt the goose fat in a frying pan. When it begins to smoke, pour in the eggs. Cook over a high heat. When done, fold in half and slide on to a plater.
Prepare the aubergine and courgette first. Sprinkle with salt and leave them to sweat. Then dry them with kitchen paper
In a large frying pan cook each vegetable in olive oil, one after the other, until they are tender, then put to one side with all the juices from the pan.
During this process, if necessary top up the oil from time to time.
Now put the lot into a saucepan, add the garlic, parsley, salt pepper and thyme and all the left-over oil and cook for 2-3 minutes just to mix them. Leave to cool, refrigerate and eat cold.
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