Egg sandwiches for 4 people - if you have friends with chickens, invite them over for breakfast and ask them to bring the eggs! The truffle essence adds a delightful twist to these sandwiches, to make an ordinary egg breakfast into a holiday extraordinary meal!
4 English muffins (sour dough ones if you can find them work great!)
12 eggs (use the whites only of 8 eggs and the full egg for 4 of them)
1/2 cup chopped pancetta
1/4 teaspoon of truffle salt
1/2 teaspoon truffle essence olive oil
2 tablespoons half and half
1/4 cup shredded mozzarella cheese
3 slices Swiss cheese
4 slices fresh mozzarella cheese
1. Heat a large non stick sauteuse pan (shown above - it is a saute pan with steeper sides) to medium-low heat.
2. Meanwhile, beat eggs with salt, oil, and half and half until well mixed. When pan is warm, pour eggs into pan.
3. As eggs cook, and begin to set, lift and pull back a corner of the eggs and let liquid portion of eggs on top run underneath (you may have to twist pan to get them to run under). Repeat until all liquid on the top of egg is gone.
4. Place chopped pancetta, shredded mozzarella cheese and Swiss down middle of eggs. Fold omelet in half to melt cheese.
5. English muffins should be split and toasted in toaster oven to desired doneness.
6. When eggs are done (about 1 minute after folding), slide out of pan onto plate. Divide into four portions, place 1 portion on each English muffin bottom, top with slice of mozzarella cheese and squirt some spicy brown mustard on top if desired!
Enjoy with friends for breakfast!
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