{"id":1653,"date":"2017-03-21T15:42:00","date_gmt":"2017-03-21T14:42:00","guid":{"rendered":"http:\/\/p503576.mittwaldserver.info\/?p=1653"},"modified":"2019-03-02T15:44:00","modified_gmt":"2019-03-02T14:44:00","slug":"scrambled-eggs-with-alba-truffle-and-strammer-max","status":"publish","type":"post","link":"https:\/\/christianjuergens.de\/en\/scrambled-eggs-with-alba-truffle-and-strammer-max\/","title":{"rendered":"SCRAMBLED EGGS WITH ALBA-TRUFFLE AND “STRAMMER MAX”"},"content":{"rendered":"

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Ingredients<\/h3>\n

Ingredients for 4 servings<\/strong><\/p>\n

– 4 eggs
– 4 tbsp whipped cream
– Freshly grated nutmeg
– Salt
– Freshly ground white pepper
– 2 slices of white bread, approx. 3 mm thick
– 1-2 tbsp olive oil
– 2 slices of Parma ham, halved, without fat rim
– 1 tsp very small artichoke cubes
– 1 tbsp butter
– 1 tsp fine shallots cubes
– 1 tsp blanched, finely chopped spinach
– 12 g Alba truffle, finely sliced
– 4 quail eggs
– Chervil and flowers<\/p>\n

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