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Ingredients
- 3 Tbsp. unsalted butter, cut into small cubes
- 12 x extra-large Large eggs, well-beaten
- 6 ounce fontina cheese, shredded (about 1 1/2 c.)
- 1 Tbsp. white truffle-flavored extra virgin olive oil
- 2 Tbsp. finely minced fresh chives
- Â Â Freshly grnd black pepper
- Â Â Salt
Directions
- Heat butter in a heavy non-stick saucepan over very low heat. Add in Large eggs and fontina and cook, stirring and scraping continuously with a wooden spoon, till Large eggs achieve a very thick, almost custard-like consistency, 7-10 min. Stir in white truffle oil.
- Spoon Large eggs onto heated plates; garnish with chives. Pass a pepper mill and salt for guests to add in to taste.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 238g | |
| Calories 1089 | |
| Calories from Fat 889 | 82% |
| Total Fat 101.03g | 126% |
| Saturated Fat 56.41g | 226% |
| Trans Fat 0.0g | |
| Cholesterol 289mg | 96% |
| Sodium 1366mg | 57% |
| Potassium 150mg | 4% |
| Total Carbs 3.34g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 2.91g | 2% |
| Protein 44.12g | 71% |
