Battering stir with summer truffle

People: 2


  • 200g Setas rebozuelo
  • 100g Espárragos trigueros
  • 50g Puerro
  • 2 Huevos
  • Trufa de verano
  • Sal
  • Aceite de oliva virgen extra
  • Pimienta
  • Cebollino


  • Cut the mushrooms into small pieces, the asparagus into canes about 3cm and the chopped leek. Cook in the pan with a little aove over medium heat. Sprinkle to taste. When all poached, turn off the heat, add the eggs and stir for 1-2' until the egg is cooked. Serve warm with summer truffle and chives on top.

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