Black Truffle Omelette

Tiramisu French Toast

Eggs Royale

Grate the Gruyère and set aside. Finely slice the chives. If using a fresh truffle, gently clean it with a soft brush or paper towel and thinly slice or shave about 8–10 g; reserve a few very thin shavings for garnish.

Grate and slice

Crack the eggs into a bowl, add the milk, sea salt and black pepper. Using a fork or whisk, beat vigorously until fully combined and slightly frothy (about 20–30 seconds). The milk loosens the eggs for a creamy texture.

Beat eggs

Place a nonstick or well-seasoned 8-inch skillet over medium-low heat. Add the butter and olive oil and let the butter melt gently; you want it hot but not browning (about 1–2 minutes). Swirl the pan to coat evenly.

Heat pan

Pour the beaten eggs into the skillet and let them sit undisturbed for 10–15 seconds until the edges begin to set. Using a silicone spatula, gently pull the set edges toward the center while tilting the pan slightly to allow the uncooked egg to flow to the edges. Repeat this motion every 10–15 seconds so the eggs cook slowly and create soft curds; total cooking time for this stage is about 1.5–2 minutes. The surface should still look slightly glossy — not fully dry.

Cook eggs slowly

When the eggs are mostly set but still a little soft on top, sprinkle the grated Gruyère evenly over one half of the omelette. Distribute the shaved truffle slices over the cheese so the aroma infuses into the warm eggs. If using truffle oil, drizzle 1/4 teaspoon lightly over the filling (optional).

Add fillings

Use the spatula to gently fold the omelette in half over the filling. Let it cook for another 20–30 seconds so the cheese begins to melt but the interior remains creamy. Turn off the heat and let the residual heat finish the omelette for 30 seconds to 1 minute — this prevents overcooking and keeps a tender, custardy interior.

Fold and finish

Slide the omelette onto a warm plate. Top with the reserved thin truffle shavings, sprinkle the chives, and finish with a few drops (about 1/4–1/2 teaspoon) of black truffle oil if using for extra aroma. Add microgreens if desired and serve immediately with the toasted bread and butter on the side.

large eggs

whole milk

sea salt

freshly ground black pepper

unsalted butter

extra-virgin olive oil

black truffle (fresh) or preserved truffle in oil

black truffle oil (optional)

Gruyère cheese, grated (or Comté)

chives, finely sliced

microgreens (optional)

crusty bread or toasted brioche

butter (for toast)

In a large mixing bowl, whisk together 4 eggs, 1 cup whole milk, 1 cup heavy cream, 3 tablespoons granulated sugar, 1 teaspoon vanilla extract and 1 tablespoon Marsala or coffee liqueur (if using) until smooth and sugar has dissolved. Chill 10 minutes if time allows; this helps the custard thicken slightly.

Make custard

Arrange 8 slices of stale brioche or challah on a tray. Dip each slice into the custard mixture for 10–15 seconds per side (longer for thicker, very stale bread), pressing gently so custard soaks but slices stay intact. Place soaked slices on a plate or wire rack and let rest 2–3 minutes to allow custard to penetrate.

Soak bread

Pour 1 cup cooled espresso or strong brewed coffee into a shallow dish. Stir in 2 tablespoons coffee liqueur or an extra tablespoon of espresso if using. You will use this to lightly brush or quickly dunk the tops of the soaked bread to introduce tiramisu coffee flavor.

Prepare coffee dunk

Heat a large nonstick or cast-iron skillet over medium heat. Add 2 tablespoons unsalted butter and 1 teaspoon neutral oil (to prevent burning). When butter foams and subsides but is hot, add soaked bread slices in a single layer (work in batches to avoid crowding). Cook 3–4 minutes per side, or until deep golden brown and slightly crisp, adjusting heat to prevent burning. Transfer cooked slices to a baking sheet and keep warm in a 200°F (95°C) oven while you cook remaining slices.

Cook French toast

After cooking, lightly brush the top surface of each hot French toast slice with the cooled espresso/liqueur using a pastry brush (or quickly dip the top edge for a second) to impart a coffee layer reminiscent of tiramisu. Do not soak — just enough to flavor without making the toast soggy.

Coffee finish

In a chilled bowl, combine 8 oz mascarpone, 3 tablespoons powdered sugar and 1 teaspoon vanilla extract. Whisk gently to soften, then gradually add 1 cup cold heavy cream and whip until soft peaks form and the mixture is smooth and spreadable. Taste and add up to 1 tablespoon more powdered sugar if you prefer sweeter topping. Keep refrigerated until ready to assemble.

Whip mascarpone cream

Place 2 slices of the cooked French toast per serving on plates (for a total of 4 servings). Spoon or pipe a generous dollop (about 1/4 cup) of the mascarpone cream onto each stack, spreading slightly so it mimics the layered look of tiramisu.

Assemble plates

Sift 1 teaspoon unsweetened cocoa powder over the mascarpone-topped French toast to create a cocoa layer. Add dark chocolate shavings (about 1/2 tablespoon per serving) and a light dusting of confectioners' sugar if desired.

Dust and garnish

Serve immediately while French toast is warm and mascarpone cream is cool for contrast. Optionally provide extra espresso or a drizzle of chocolate sauce at the table. Leftovers: keep mascarpone topping refrigerated and reheat cooked slices briefly in a 300°F oven for 8–10 minutes or in a skillet over low heat; assemble just before serving.

Serve

eggs

heavy cream

granulated sugar

vanilla extract

Marsala wine or coffee liqueur (optional)

stale brioche or challah bread slices

espresso or strong brewed coffee (cooled)

coffee liqueur (Kahlúa) or additional espresso (optional)

neutral oil (for pan)

mascarpone cheese

powdered sugar

heavy cream (cold)

unsweetened cocoa powder

dark chocolate shavings or grated chocolate (optional)

confectioners' sugar (optional, for dusting)

In a wide, shallow saucepan or deep skillet, bring 4 cups of water and 1 tsp salt to a gentle simmer over medium heat. The surface should show small bubbles but not a rolling boil.

Prepare water

Stir in 2 tbs white vinegar — this helps the egg whites coagulate quickly.

Add vinegar

Using a spoon, stir the water to create a mild whirlpool in the center of the pot. This helps the egg white wrap around the yolk.

Create whirlpool

Crack one egg into a small cup or ramekin. Gently slide the egg into the center of the whirlpool. Repeat with remaining eggs, adding them one at a time and spacing them slightly apart so they don’t touch.

Crack eggs

Poach the eggs for 3 to 4 minutes for runny yolks or 4 to 5 minutes for slightly firmer yolks. Avoid vigorous boiling which will break the eggs apart.

Cook eggs

Use a slotted spoon to lift each egg from the water. Place eggs briefly on a paper towel to drain excess water. Keep warm while you finish other components.

Remove and drain

Split the 2 English muffins and toast them until golden and crisp. Spread about 1 tbs unsalted butter on each half while still warm so it melts into the muffin.

Fill a small saucepan with an inch of water and bring to a bare simmer. Place a heatproof bowl (metal or glass) over the pan making sure the bowl bottom does not touch the water.

Set up double boiler

In the bowl, whisk 3 egg yolks vigorously with 1 tbs fresh lemon juice, 0.5 tsp Dijon mustard and 1 tsp hot water until the mixture is slightly thickened and pale.

Whisk yolks

Place the bowl over the simmering water and continue whisking constantly. Cook until the yolks feel warm and slightly thickened (do not scramble).

Cook gently

Very slowly begin to drizzle the 6 tbs melted hot butter into the yolks while whisking constantly so the sauce emulsifies. If the sauce becomes too thick, whisk in up to 1 tsp hot water to loosen.

Incorporate butter

Remove from heat and season with 0.25 tsp salt, 0.125 tsp cayenne (optional) and additional lemon juice to taste (up to 1 tbs more). Keep warm in a thermos or over very low heat, whisking occasionally.

Season

Divide the smoked salmon (about 120 g) between the two toasted muffin bottoms, folding slices for a light mound. Top each with two warm poached eggs.

Spoon generous portions of warm hollandaise over the eggs (about half the sauce per serving).

Scatter 1 tsp capers and 1 tsp fresh dill over each portion. Finish with a squeeze of lemon (use the half lemon) and a crack of freshly ground black pepper to taste.

Place the English muffin tops on the side if desired and serve immediately while eggs and sauce are warm. Provide extra lemon and black pepper at the table.