Bruno’s Truffle Omelette


Truffle omelet a la Bruno

Vinny loves all things “eggs,” but a morning omelet is one of his favorites. So when he found a recipe for a truffle omelet from Bruno, Chief of Police of the fictional village of St. Denis in the heart of the Dordogne in France, Vinny couldn’t resist. He ran out and splurged on a VERY expensive truffle, and had some fun.

Bruno is a character invented by the world-reknown author, journalist and expert on International affairs Martin Walker. Walker splits his time between Washington D.C. and a village in the heart of the Dordogne, where he bases his mysteries featuring Bruno. His books are filled with the culinary delicacies of the area, as Bruno is a first-class chef as well as a fine detective. If you like Bruno, there are 15 crime novels you can choose from, and more on the way. You can sample some of Bruno’s favorite recipes on line, but try as I might, I could find no copies of “Bruno’s cookbook”, penned with his wife Julia Watson. I borrowed Bruno’s recipe here from Diane Rehm’s blog.

Truffle omelet a la Bruno.

Bruno’s recipe for omelette aux truffles
Serves 2

  • 4 large eggs
  • 2 teaspoons cold water
  • 1 clove garlic
  • pinch of salt and pepper
  • 1 truffle
  • 1 tablespoon truffle-flavored olive oil
  1. Put four eggs and a truffle in a sealed container and leave it on the counter overnight.
  2. The next day, using a fork, whip the eggs together with a teaspoon of cold water.
  3. Crush a clove of garlic. Then chop it finely and whip it into the eggs with pinch of salt and pepper.
  4. Pour a tablespoon of truffle oil into a hot frying pan and keep on a high heat. When a drop of water sizzles in the oil, add the egg mixture. Every time the base looks like setting, use a wooden or plastic spatula to keep the liquid mixture flowing to the bottom of the pan, under the setting egg..
  5. Once the liquid no longer flows easily, shake the pan to ensure the base is not sticking and then add three slices of truffle. Fold the omelette and then add three more slices on top.
  6. Sprinkle some chopped chives or green onion slices on top and serve immediately.

Bruno’s notes

  1. Because egg shells are porous, leaving whole eggs overnight on the counter, sealed in a container with a truffle, allows the flavor and the aroma of  this exotic mushroom  to seep into the eggs.
  2. Use a cooking oil flavored with truffles for frying the omelette.
  3. Heat the pan to sizzling hot before pouring the egg mixture into it.
  4. Don’t bother adding any of your expensive truffles to the egg mixture. The heat destroys the wonderful flavor and aroma of these specialty mushrooms. Instead, add some sliced truffles once the omelet is set.

Truffles store a slew of nutrients for you to mine

I’m talking here about the mushrooms that are considered a delicacy world-wide for their powerful flavor and aroma, not the chocolate-covered candies that go by the same name.

The best truffles grow wild, under the ground near the roots of deciduous trees like oak and cherry. They are rooted out by trained dogs or pigs, using their keen sense of smell.

All mushrooms are packed with good nutrition, but truffles are at the top of the heap for their powerful health effects.  Their proteins are complete, making them useful for vegetarians. Truffles are also rich in many minerals, including phosphorus, calcium, magnesium, potassium, sodium, iron, sulfur, chlorine, and silicone. Their antioxidants may possess antibacterial, anticancer and anti-inflammatory properties. Still, current research is mostly limited to test-tube studies using concentrated truffle extracts, so it’s unclear how these beneficial properties may impact your health. Work is on-going.

That being said, truffles are usually eaten in small quantities because of their cost and strong flavor. Using them to boost the appeal of other healthy ingredients maximizes their potential benefits.





Ten Best Foods for a long life

Eat more leaves and berries

Eat more leaves and berries… and onions. And tomatoes!

Eating for a long life

Put these 10 foods on your grocery list every week and you’ll up your chances of living a longer, healthier, happier life! So says Dr. Joel Fuhrman, M.D. More

15 steps to making red and green perogies

Use parchment paper if you line your pans. Wax paper sticks.

Use parchment paper if you line your pans. Wax paper sticks.

Last week I posted some tips for up-dating your techniques when making perogies from scratch. I also posted many reasons for undertaking this task, in spite of the effort involved. But isn’t that true of most Christmas preparations? Good things take time to develop.

Without further ado, here is the recipe, which I share mainly so my family can carry on this tradition without further meddling on my part. I’m sure over the years they will institute improvements of their own. The world turns.

If there are readers out there who also are inspired to try these little tasties, please let me know. It will make my Christmas to hear of your success! FYI, Ukrainian Christmas is still to come. Celebrate with us on January 6 :). More

Santa’s elves update Christmas perogies


New kitchen tools make it easier to cook perogies from scratch.

Traditional foods…

How perfect is this for Christmas? Everyone’s traditions are different, but for us, it isn’t Christmas without perogies. For a personal twist, I make mine green and red.

My natural food colors have been disappointingly dull. But Stefan’s Gourmet Blog  has inspired me to make improvements. More

Walnuts stewed: An earthy walnut and mushroom soup


Finishing with walnuts…

Walnuts stewed (see Verse 4 in an earlier post) might seem a bit unusual, but they are indeed easily chewed.

This walnut soup idea grew from a recipe I had saved from a teenage chef in Texas, who says his friends loved it. He’s probably grown up by now and very smart indeed if he’s continued down the walnut-tree-lined road of healthy eating.

I found the earthiness of the walnuts in my Texan’s dish very nice.  His recipe might be something the kids in the family would take to. But for me,  I needed a little more oomph on my spoon. More

The sunshine food…mushrooms make omelets good to go


Add sunlight and grow your own vitamin D! Mushrooms are the only item in your produce section that can provide this important nutrient.

Grow your own mushrooms

Enjoy Vinny’s photo story about the magical mushroom garden he grew in his own home. Put your store-bought mushrooms in a sunny window with the gills facing up and increase their vitamin D content in a 2 days by up to 1000 times. “Majic!!!” Then make yourself a tasty, easy mushroom omelet, packed with vitamin D.


Check out the recipe at the end of this post.


Warm mushroom salad works majic for the Faerie Queene

Blue oyster mushrooms weave a safety net for your heart

Blue oyster mushrooms weave a safety net for your heart

Story time – The blue-haired one’s majic cure

The Faerie Queene hung her head. Her heart ached and she knew not what might mend it.

She summoned her trusty knights to her fortress deep in the forest. “Dear Sirs,” she began. “Your mission is to find a way to chase the chill from my blood.”

Sir Woe-be-Gone spoke first. “Rub a paste of mustard and lemon over your neck,” he said. “And get a good night’s sleep.”

Sir Cry-No-Tears piped up next. “Balderdash! What’s needed is a steamy tea, flavored with  garlic and thin slices of onion.”

Then a sweet voice sang out above the rest. More

Mushroom soup

Adela's shitake and spinach party soup

Mom’s shitake mushroom and spinach soup

Boost your soup’s healing power, flavor, and presentation

Turn your Cinderella leftovers into a healing soup stock fit for a princess.  Here are a few magical ways to take my basic recipe for garbage soup and boost the healing power of your bone broths.


Hungry enough to eat an ox?

Most times we settled for a turkey… but not always!

I owe my on-line existence to a mining engineer. Without Bill’s passion for food as well as rare minerals, I wouldn’t be blogging today. It was Bill who took his daughter Sharon, my alter-ego,  under his formidable wing and taught her to cook.

Sundays would see Bill in his tiny, lemon-hued 1950s kitchen pouring over one of his many fish-splattered and chocolate-speckled cook books. Sharon was there, too, in her pleated skirt with her blouse hanging out, helping him find the canned pineapple bits, the dented More

Kick up your heels for kasha and mushroom soup

Ukrainian Christmas stars kasha, AKA Buckwheat Groats… ♪♪♭♪

Vinny’s soup recipe today features an ancient food called kasha, AKA buckwheat groats. If you aren’t of Ukrainian or Russian descent, kasha might be new to you. This slow-carb staple, though, is not a grain. It’s a flower bud. How lovely is that! More

%d bloggers like this: