How do you make eggs and cheese go to another level? By simply adding some truffle sauce. Eggs and cheese and cream and butter are supposedly the best friends of the exquisite and very expensive mushroom. Since we don't have access to this decadent and delicate shroom, the next best thing is truffle flavored oil or in this case, truffle sauce.
This jar of Salsa Tartufata Al Funghi (Mushroom and Truffle Sauce) is made from muhsroms, oil, breadcrumbs and one percent Black Summer Truffle (Tuber Aestivum). It is available at Bacchus Epicerie located at Power Plant, Rockwell. This 580 ml jar costs P1,000 and its very well worth it. Since there is actual pieces of truffles, though only one percent, the truffle flavor is much more prominent than a truffle flavored olive oil. I will be dedicating many posts that will feature this truffle sauce in the near future.
Here is a very simple recipe: Slow-cooked egg on Emmenthal toast.
Toast a slice of nice bread, here I used country loaf from Le Coeur De France, add some slices of Emmenthal or Gruyere (or any good cheese for that matter), toast in a toaster oven until cheese melts.
While bread is in the toaster-oven, fry and cook an egg as slow as you can. Add some sea salt and ground black pepper.
Place the egg on the toast.
Add a teaspoon or more of the truffle sauce.
There you go. A simple egg and cheese toast that has gone to heaven.
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