Little croustades with scrambled eggs and truffle oil

Pop one of these gourmet filled pastries in your mouth to taste a bite of heaven.

Recipe «Little croustades with scrambled eggs and truffle oil» presented in category Recipes / Eggs, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author sheff would need: 6 eggs, 100ml thick cream, 20ml truffle oil*, plus extra to drizzle, 1 tbsp unsalted butter, Shaved truffle*, to serve , 150g plain flour, 1/2 tsp salt, 1/4 cup grated parmesan , 40g unsalted butter, chilled, cubed.

Ingredients:

• 6 eggs 
• 100ml thick cream 
• 20ml truffle oil*, plus extra to drizzle 
• 1 tbsp unsalted butter 
• Shaved truffle*, to serve 
• 150g plain flour 
• 1/2 tsp salt 
• 1/4 cup grated parmesan 
• 40g unsalted butter, chilled, cubed 

Instructions

1. To make the pastry, place flour, salt and parmesan in a food processor and process to combine. Add butter and process until it resembles breadcrumbs. With the motor running, gradually add 1/4 cup iced water until it comes together. (You may not need all the water.) Wrap in plastic wrap and refrigerate for 30 minutes.
2. Preheat oven to 190°C, lightly grease two 12-hole mini-muffin pans.
3. Roll the dough out and use a 6cm cutter to cut out 24 circles, used to line the pan. Line each pastry case with foil and blind-bake for 5 minutes. Remove foil and continue cooking for 5-6 minutes, or until light golden. Set aside to cool. (They will keep for 2-3 days in an airtight container.)
4. Combine the eggs, cream and truffle oil together, then season well.
5. Melt butter in a frying pan over medium heat, add the egg mixture and cook, stirring until just scrambled. Fill the pastry shells with egg, drizzle with extra oil, pepper and garnish with a shaved truffle.