Yep, scrambled eggs.
So, as is becoming customary, I apologise for not posting much these days. I have been thinking of taking up tweeting, because that way I could have said stuff like "Hi all, truffles at EPIC market this week!" and "Hey, 40% discount on cookbooks at Borders this weekend" at a time when it was actually relevant. Like two weeks ago. Too late now. I intend to get a fancy new iphone sometime soonish, but meanwhile I am such a late adopter that I still haven't got round to net connecting my old Nokia.
So, sorry if you almost missed truffle season. There are still some remnants around - the Truffle Festival runs for the whole month of July, and there's truffle dinners still happening at Flint, Pulp Kitchen and Locanda.
My way to make the most of truffles is pretty much what I did last year. Buy a small piece, pop it in a box of risotto rice and fresh eggs, and let it infuse for a week. I only had about 15g, and by the end of the week it was a bit less. It dehydrates somewhat during the infusion process.
I used a third to add to about 300g of mushrooms, panfried in butter. Two thirds of these went into a simple mushroom and leek risotto, made with the infused rice and another third of the truffle. The final third went into the scrambled eggs, which were made with the infused eggs. And voila: truffled scrambled eggs, served with truffled mushrooms, sourdough toast and a fried tomato.
At that Borders sale I bought the new Jamie Oliver book - I'm not crazy about his TV personality, but I do like his cooking style and his recipes. This one is "Jamie Does...", based on a TV series that I haven't seen and probably won't. He goes to Fance, Italy, Morocco and more, and this is the recipe collection. He has a truffled omelet recipe in the French section, where he uses 5g black truffle for 3 eggs. I had more eggs, but they were infused.
And remember those lentils? They were from the same Jamie book. And just to make sure I didn't miss out on any truffled goodness, when I saved the mushrooms for risotto, I deglazed the pan with some Fino sherry and chucked that into the lentils. I didn't mention that last time, because it's not reproducible.
PS: No, I do not like Master Chef either.