Œufs à la Piémontaise (Eggs with Parmesan and White Piedmont Truffle)

Ingredients

• eggs
• butter
• grated cheese
• risotto with Parmesan (half a spoonful on each side of the yolks)
• white Piedmont truffles
• grated Parmesan (50 grammes
• grated Piedmont truffles (50 grammes

Instructions

1. (Sur le plat) Butter the dish and sprinkle it with grated cheese.
2. Break in the eggs, sprinkle them with grated cheese and cook them.
3. Set half a spoonful of risotto with Parmesan, mixed with finely chopped white Piedmont truffle, on each side of the yolks.
4. (Brouillés) Add 50 grammes of grated Parmesan and 50 grammes of grated Piedmont truffle to an ordinary scrambled egg mixture.
5. Dress in a timbale and arrange a crown of white truffle slices on top.