I was strolling through Sur La Table the other day, and they have the cutest Easter items. Everything screams Spring, from the pastel linens, to the fun bunny whoppie pie pans; it really inspired me to start thinking about the upcoming holiday. The hardest part is deciding what to get. I have been getting asked, where I get the dishes in my photos, so I want to share with you some amazing items, I got from Sur La Table. I think you will love them as much as I do, and they do make this truffle butter even prettier.
This year, I am thinking I will make Easter, a little more special, by hosting a brunch, over at our house. I have a few ideas in mind, and this weekend, I wanted to make sure the recipes would work out, so I whipped up a little impromptu brunch for Lenny. Since we are runny egg fans, I thought it may be fun to do soft boiled eggs, with soldiers, and pancetta chips instead of bacon. I want our brunch of soft boiled eggs to be memorable, so I decided to make a truffle butter to serve with the toast soldiers.
Soft boiled eggs are really easy to make when you follow our simple instructions. I normally don’t do much besides boil the egg, scoop it into a bowl, and eat. I do have to admit, that I think soft-boiled eggs, are more appetizing when they are presented in cute little egg cups. Don’t you think? I fell in love with these sweet little egg cups and flowery plates, that are perfect for Easter brunch. I love how simple they are, and the yellow is so soft and pretty.
I am not really a gadget girl, but when I saw this Egg Topper, I was completely intrigued. I always wonder how people get the tops of their soft boiled eggs, so circular, and pretty. While mine is jagged and falling apart. This gadget was amazing. I soft boiled the egg, popped it under the cap of the Topper, gave it a quick tap, then a circular twist, and voila; perfectly round top, with just the right amount of yolk peeking through. I loved it. It was so much fun that could have cut egg tops all morning.
Soldiers go hand in hand with soft-boiled eggs. Toasty, buttered bread, dipped into a warm yolk, is heavenly. I wanted to make the toasted bread “special” and thought a flavored butter would be perfect. I tossed around, spicy, savory, and sweet. Then it hit me. Truffles. After all, truffles go really well with eggs. Truffle butter is really easy to make. The key is to use really good butter. Splurge on this, you do not want to use butter substitute with truffles; that would be sacrilegious. We get our truffles from Gourmet Attitude, and Celine’s really are the best we have ever had. She sells a truffle carpaccio, that is wonderful. I like to mince it up finely, before mixing it into soft creamy butter. Simple. Your guests will be so surprised and delighted when they take their first bite. The butter is creamy, a little salty, and slightly earthy; great combination with warm, soft boiled eggs. Yummmm…..
8 oz good quality unsalted butter, at room temperature
3 teaspoons minced truffles
maldon salt, to taste
What you need to do:
In a mixer, using the paddle attachment, beat the butter until soft and fluffy; about 5 minutes.
Add the truffles, mix for 1 minute.
Season to taste with salt.