Eggs Verdi, Molded

Ingredients

• 1 slice of truffle, beautiful
• 4 eggs, scrambled with Parmesan and diced truffle
• 2 raw eggs, beaten as for omelet and seasoned
• 4 small toasts, fried in butter
• 1 portion demi-glace (half-glaze) with truffle essence

Instructions

1. Butter dariole molds and decorate the bottom of each with a beautiful slice of truffle.
2. Prepare a mixture of scrambled eggs (œufs brouillés) with Parmesan and diced truffle, keeping them very soft. For every 4 scrambled eggs, add 2 raw eggs beaten as for an omelet and seasoned.
3. Fill the molds with this mixture and poach in a bain-marie (water bath).
4. Unmold onto small toasts fried in butter. Surround with demi-glace (half-glaze) infused with truffle essence, or serve the sauce separately.