Brouillade aux Truffes - sans photos!

I know, I know - I should be ashamed of myself! I did prepare the Brouillade aux Truffes and here comes the recipe - but: I did not take photos. Thing is, we had guests and my OH who could have taken the photos was busily entertaining them . And if you don't get a brouillade on the table nice and hot- straight away that is, you might just as well  not prepare one at all.
But: two little truffles were left and right now there are another four eggs sitting on top of them and doing their very best to absorb the heavenly flavor. And as soon as they are done with the truffle brooding I will deliver the photos, promised!
For a Brouillade to serve four people you need: 6 large "truffled" eggs (eggs that have been absorbing the truffle aroma for a day or two), butter, salt and pepper, crème fraîche and one nice truffle.
Break the eggs into a bowl, add salt and pepper and a few truffle shavings and whisk together, but don't overmix.

The famous "Mandoline"

In  order to get as much mileage as you can out of your truffles you need a "mandoline" that shaves the truffles paperthin.

Prepare a bain-marie. Melt some real good butter (don't even think about margerine or other half fat stuff) in the pan that sits above the gently boiling water and pour the eggmixture into this pan. Start stirring with a wooden spoon until mixture starts to thicken. Add a tablespoon of crème fraîche, stir some more and add a few more truffle shavings.

Serve straight away on warm plates with slices of crunchy baguette on the side. The brouillade should look like very wet scrambled eggs. At the table in front of your delighted guests shave the rest of the truffle over the brouillade. Bon appetit!