The Bear Omelet With Truffles

Ingredients

• 3 Large Eggs
• Pinch of kosher salt
• 20g of Black Winter Truffles or Frozen Black Winter Truffles
• 2 tbsp. Goat Cheese
• 1 tbsp. Black Truffle Butter
• 1 handful of ruffled black pepper potato chips, crushed.

Directions

1. Set a medium fine-mesh strainer over a medium bowl. Crack eggs into the strainer and beat with a fork until whites and yolks are uniform. Once eggs are strained, scrape the bottom of the strainer and add to the bowl to ensure there’s no waste. Shave 10g of Black Winter Truffles into the bowl.
2. Mix Goat Cheese with 10g of Black Winter Truffles, shaved. Transfer the mix to a resealable bag. Snip the corner of the bag with scissors.
3. In an 8” nonstick skillet over medium heat, melt 1 tablespoon of Black Truffle Butter. When the butter is foamy, add the eggs. Scramble the eggs and spread them in an even layer.
4. Pipe the Truffle Goat Cheese in a line down the center of the eggs.
5. Fold the eggs over themselves until they cover the Truffle Goat Cheese.
6. Slide the omelet onto a plate, seam side down. Brush the omelet with Black Truffle Butter. Top with chips and chives.