Egg Benedict with Truffle Sauce Hollandaise

Ingredients for 2-4 persons

• 2 egg yolks
• lemon juice or vinegar
• 125 g Organic Butter with white Truffle (Tutti Tartufi)
• 125g butter
• salt
• pepper
• 4 eggs
• bread
• spinach or ham*
• 1⁄2 bulb fresh truffle (black or white)

Preparation

1. eggyolks in double boiler with a drop of herbal vinegar or lemon juice (or mixture of both), heat continually until light fluffy.
2. work melted Truffle butter or butter slowly into eggyolks always being careful that wather bath is not too hot. Otherwise egg will separate, as egg and butter form a sauce and the entire butter is incorporate, remove the bowl from the boiler and add salt, pepper and lemonjuice or vinegar to the Hollandaise according to the taste. Stir strongly and serve from a thermos that has been heated with hot water.
3. Poach egg in hot water
4. toast a slice of bread
5. arrange spinach and/or ham on the toast. Place strained egg on the toast. pour Truffle hollandaise overt the toast, grate fresh truffle over and enjoy.

*instead of spinach or ham you can be creative and use asparagus and mushrooms or whatever appeals to you.