Eggs With Truffles

From the Vitality Food Feature ‘FOODS FOR LOVE‘.

(Serves 4) Hot-house, Moroccan and Syrian canned truffles can be found in Middle Eastern stores or in some specialty food shops.


  • 3 Tbsp butter
  • 1/2 cup hot-house, Moroccan or Syrian canned truffles, drained, thoroughly washed and chopped
  • 2 cloves garlic, crushed
  • 6 eggs
  • 1/2 tsp salt
  • 1/4 tsp pepper

1) In a frying pan, melt butter, then sauté truffles and garlic over medium/high heat for 3 minutes.

2) In the meantime, beat eggs with the salt and pepper, then add to truffles in frying pan and stir quickly. Stir-fry over medium heat for a few moments until eggs are cooked, then serve immediately.

Habeeb Salloum’s articles have been published in the Toronto Star, Backwoods Home Magazine, Forever Young Information Magazine, and Vegetarian Journal, among others. His most recent book Asian Cooking Made Simple – A Culinary Journey Along the Silk Road and Beyond is available at amazon at:

Write a Comment

view all comments