Serves 6
6 plain bread buns
50 g butter
30 g truffle
2 eggs
salt, pepper
Beat the eggs together with the julienne-sliced truffle.
Let sit for a day in a cool spot.
Cut off the tops and hollow out the buns, mix the white of the bread with the egg and truffle mixture, and refill the hollow brioches. Salt and pepper to taste. Put the tops back on the brioches.
Cook in a hot oven (200*C) for 8 min.
Domaine Faverot
771, route de Robion
84660 Maubec
Phone / Fax : 04 90 76 65 16
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