Eggs and truffles always go good together, to make that into a complete dish I added some caramelized onions, fresh herbs and a flavorful but still mild beef broth. Only tricky thing about this dish is getting a good beef broth, sometimes you can find good broths or stocks at good supermarkets, if you don´t want to cook your own then look for one or ask around if there are any to be bought near where you live.
Egg with truffle caramelized onion and beef broth
beef bones with a bit of meat left on
mixed fresh herbs, for example chives, parsley, chervil
truffles, fresh or oil (I used summer truffles in truffle oil in this recipe)
The beef broth
In a frying pan roast the bones and meat until golden, season with a bit of salt and pepper, add a chopped carrot, a clove of garlic, a bay leaf and cook for a few minutes. Add water until it´s covered and let simmer on low heat for at least 6 hours, this is usually best to prepare a day or two ahead and then keep refrigerated until serving, then just heat and check the taste before serving.
Keep adding water as it will evaporate during cooking, once time is up strain the stock and discard the bones and vegetables, check the flavor and reduce if necessary.
Peel and slice the onion, add to a frying pan with a little bit of butter and some salt and pepper, cook on low heat until it starts to brown and the onion is completely cooked through, check the taste and add a bit of sugar if it´s not sweet enough.
In a small frying pan cook the egg with a little bit of butter on low heat until the egg white are done, season with salt.
Final steps and plating
Chop the herbs, heat the beef stock, add the fried egg in the middle of a bowl or soup plate, put the onions on top and add the truffle and herbs. Pour the warm beef broth on top, serve.