Fresh Summer Truffles are Now in Season




4 eggs

1 bell pepper, color of choice

1/4 teaspoon Sabatino Parsley Truffle Salt, divided

1 teaspoon Sabatino White Truffle Oil, divided

Ground pepper, to taste, optional


1. Cut bell pepper into ¼- ½ inch rings. Discard seeds. You should have 4 good rings.

2. Heat a non stick skillet over medium heat. Place the bell pepper rings into the skillet (you may have to do this in batches), and cook for about 1 minute to slightly soften.

3. Crack 1 egg into each pepper ring.

4. Continue cooking until the egg is cooked through and looks set, about 2 minutes.

5. Transfer to plates and garnish with Sabatino Parsley Truffle Salt and Sabatino White Truffle Oil.

Liquid error (sections/pf-598edb8b line 92): product form must be given a product