Bacon forms the cup for this decadent one-bite appetizer.

Bacon Scrambled Egg with Chives and Black Truffle

8 slices of bacon, cut 2″ thick

2 eggs

1 tbsp black truffle puree

2tbsp 35% cream

1/2 tbsp butter

2 tbsp grated Parmigiano

2 tbsp chives chopped

1 black truffle for shaving

Prepare the bacon. Line each hole of a mini muffin pan with two criss-crossed slices of bacon (this will be your cup) and bake in a preheated oven at 375F until crisp, allow to cool slightly in the pan before removing then drain and pat dry, set aside.

Beat the eggs in a bowl with the Parmigiano, chives, cream and black truffle puree, scramble over a gentle heat until firm.

Fill each bacon cup with a little scrambled eggs and top with a shaving of black truffle.

Serve warm but resist making it too hot or it will ruin the truffle flavour.  

Served on a white platter with colourful microgreens around it.

Courtesy Massimo Capra

www.mistura.ca