Truffle Omelet
From truffle farmers Franklin and Betty Garland, Hillsborough, North Carolina, "This is one of the best and simplest ways to truly savor truffles—especially the first time. Butter is an excellent carrier for the truffle flavor. Do not use substitutes."
Ingredients
8 to 10 eggs4 tablespoons butter, divided
1 1-ounce truffle, coarsely diced
1 tablespoon sour cream
1 tablespoon Port or Madeira
Directions
1) Beat the eggs well.2) In a large 12-inch omelet pan, melt 3 tablespoons butter over medium heat. Add the eggs, lifting the edge of the omelet every few seconds so that the uncooked egg flows under.
3) While this is cooking, melt 1 tablespoon butter over low heat in a small saucepan. Add the truffle, sour cream, and wine. Warm for 1 minute, then remove from heat. (Note: Be careful not to overheat or overcook the truffle or it will lose its flavor.)
4) Pour the filling into the omelet and fold over. Cut into wedge-shaped pieces and serve with French bread or croissants and preserves.