Bacon forms the cup for this decadent one-bite appetizer.
Bacon Scrambled Egg with Chives and Black Truffle
8 slices of bacon, cut 2″ thick
2 eggs
1 tbsp black truffle puree
2tbsp 35% cream
1/2 tbsp butter
2 tbsp grated Parmigiano
2 tbsp chives chopped
1 black truffle for shaving
Prepare the bacon. Line each hole of a mini muffin pan with two criss-crossed slices of bacon (this will be your cup) and bake in a preheated oven at 375F until crisp, allow to cool slightly in the pan before removing then drain and pat dry, set aside.
Beat the eggs in a bowl with the Parmigiano, chives, cream and black truffle puree, scramble over a gentle heat until firm.
Fill each bacon cup with a little scrambled eggs and top with a shaving of black truffle.
Serve warm but resist making it too hot or it will ruin the truffle flavour.
Served on a white platter with colourful microgreens around it.
Courtesy Massimo Capra