November 27th, 2011
The morning after Homage to Cataluña we were a bit tired to say the least. I rummaged around the fridge looking for something fortifying to cook for brunch and came across a black truffle, quail eggs and steak. All of which sounded great!
I fried up some coriander, garlic and mushrooms in olive oil, as an accompaniment to the steak and eggs.
The quail eggs proved to be a bit tricky – the shells seem to be tougher than chicken eggs, so I broke a few yolks. I saved those for later – broken yolks don’t looks as good as 6 perfect eggs in a pan.
The steaks were thin, so they only required about 30 seconds a side – we grated the black truffle on top.
The truffle came from the Boqueria on Friday morning, where there was a local Catalan produce market, outside the main area, selling cheese, honey, sausages, etc. Black truffles are less strong than white truffles, but nevertheless it had a delicious pungent, earthy smell and flavour. Afterwards I scrambled the broken yolked quail eggs and ate them with some truffle oil – I couldn’t get enough of the taste!
N.B. I learnt a fantastic tip from Keith Floyd years ago in his TV series Floyd on France: if you put 6 eggs into an airtight container for a few days with a truffle, the eggs will become flavoured by the truffle and you can use the truffle for something else as well!