Brouillade aux Truffes - the photos!

Step 1: Crack eggs, shave truffles on the mandoline

Step 2: Season with kosher salt and pepper from the mill, then mix with a fork

Step 3: Over a bain-marie stir with wooden spoon until just set

Step 4: Add crème fraîche, some more truffle shavings and a pinch of fleur de sel (kosher salt).

Breathe deeply. Eat. Sigh happily.

Chasing away the Winter Blues

We cannot really complain about the temperature: 15°C/59°F is not too bad, even for a confirmed winterphobe like myself. But where has the sunshine of Provence gone to? One more grey and rainy day and I'll seriously think about moving to sunnier places - not!

So instead of dreaming I prepared the first steps to at least have some sunshine on a plate this weekend. Christmas and New Year's Eve done and over with the price of truffles has come down. And so I found a few real pretty ones and some farmfresh eggs and put them in a preserving jar where they will now stay until sunday. By then the eggs will have absorbed the aroma of the truffles and I will prepare a "Brouillade aux Truffes" - can't wait to share the pics and the recipe with you!