Delcado with Scrambled Free Range Eggs, Sourdough Toast and Manjimup Truffle
These scrambled eggs are going to make sure the millennials will never enter the housing market according to chef Mark Best.
“The soft curds make a seamless marriage with the yielding texture of the Delcado. Local Manjimup black truffles show that the Delcado can play it high and low with a dish that wouldn’t be out of place in a white clothed fine diner,” said Best.
You haven’t truly tried avo on toast ‘til you’ve tried a Delcado with scrambled eggs and black truffle on sourdough. The secret to this combo is its simplicity, letting the rich flavour of these slow-grown beauties shine through. Creamy, nutty and delicious.
Prep time: 15 minutes
Serves: 4
Ingredients
12 free range eggs
2 Delcado
100g unsalted butter
50g Manjimup black truffles
1 bunch chives
1tsp black pepper
1tsp Murray River salt
Method
Whisk the eggs in a large mixing bowl.
Chop the chives and mix into the eggs with the pepper and salt.
Cut the Delcados in half, peel and pop the seeds. Reserve.
Melt the butter in a hot skillet and cook until just foaming over a low to medium heat. Add the eggs and gently fold the sides into the centre with a fork. Take care not to break up the curds.
Slice the Delcado into the eggs and then use a truffle slicer to thinly shave the truffles into the eggs.
Serve over hot buttered sourdough toast.
Tip
After the secret to a perfect avo, everytime? When choosing a Delcado, there’s no need to excessively thumb test your avocados. Delcados are carefully checked using x-ray-like, near infrared technology to make sure the internal quality of the fruit is perfect. If you want to check ripeness, simply cradle the Delcado in your palm and gently press the tip, right near the stem. If the flesh gives a little your Delcado is ripe and ready to eat.