3 eggs
6 leaves fresh curly spinach, washed and patted dry
2 slices good-quality provolone cheese
2 slices good-quality Swiss cheese
1/2 teaspoon salted butter
1 1/2 ounces each of hedgehog mushrooms, black trumpet mushrooms and yellowfoot mushrooms, see note
1/4-inch slice of white truffle compound butter (recipe follows)
Note: Can substitute domestic mushrooms for wild mushrooms.
Crack eggs into a bowl and beat lightly with a fork until yolks and eggs are blended but still viscous.
Pour eggs into a hot nonstick skillet and gently fold in spinach. Using a fork, swirl sides with a circular motion. Cook without stirring until the eggs start to bubble around the edges. Tilt pan so mixture moves toward the center and cook until eggs are tender and firm on the outside.
Top with alternating slices of provolone and Swiss cheeses.
In a separate pan, melt butter and saute mushrooms until all the liquid evaporates, about 5 minutes. Spoon on top of eggs.
Top with slice of truffle compound butter. Add 2 tablespoons water to the pan and cover with a lid. Steam until butter is softened. Serves 1.
White Truffle Compound Butter
2 ounces white truffles, peeled and sliced thin
1 pound plus 1 tablespoon salted butter, divided use
Soften butter, except 1 tablespoon, in a bowl with a fork.
Melt remaining 1 tablespoon of butter in a pan and saute truffles until just done, about 2 minutes.
Fold cooked truffles into softened butter and mix well.
Place butter mixture on a piece of plastic wrap and refrigerate.
The Plates, Bellevue,
tested by Gretchen McKay
Thursday, February 08, 2001
