SO, WITH THE LAST OF the eggs—that my neighbor kept in his fridge in a container with twenty pounds of white truffles for a week, infusing them with that great flavor and aroma—I decided to go full truffle blowout.
I bought some truffle ham from Fairway, and made a vinaigrette of good white truffle oil, balsamic vinegar, and a bit of dijon mustard, and made a breakfast sandwich highlighted by a soft-fried "truffled" egg.
Yes, it was over the top, but still tasted great, and the truffle flavor and bouquet still managed to not overwhelm the ham's fat and saltiness, the egg's yolky goodness, or the complementary floral pepperiness of some fresh arugula.
It was a good run with the truffles. But I now look forward to missing the taste of them for a while so as to greater enjoying it when I do eventually have them—in one form or another—again.
Bun Apple Tea!
TRUFFLED BREAKFAST SANDWICH | Soft-Fried White Truffle-Infused Egg, Parmacotta Truffle Ham, Truffle Oil & Balsamic Mayonnaise, Toasted Sweet Onion Roll