Summary

Ingredients

• 450 g truffles (summer or winter truffles)
• 2 tablespoon lard, pure
• 1 onion (s), finely chopped
• salt and pepper
• 4 egg yolks
• 1 lemon (s), juice and grated zest it
• 2 tablespoon parsley, finely chopped

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Instructions

1. Clean the truffles, brushing them carefully to remove all dirt and sand, and cut them into thick slices.
2. Heat the lard in a pan and fry the onion until golden. Add the truffles and cook on a low heat for 15 minutes until they release their juice and start to fry. Salt and pepper about halfway through the cooking time. In a small bowl, whisk the egg yolks with the lemon juice, lemon zest and parsley thoroughly. Stir the mixture into the truffles. Reduce the heat and cook the whole thing, turning carefully, until the eggs are lightly set. Take off the stove.