As much as I enjoy cooking, I adore being cooked for; so when Miss Jo suggested a post-yoga* supper this week, where she would be the cook, how could I refuse?

Miss Jo is an incredibly stylish individual – she does run a vintage emporium – so it goes without saying that this would be no ordinary Tuesday night meal.

My kitchen was surrendered to a woman bearing a picnic basket of goodness: Champagne, cream, free range eggs and... Western Australian truffles.

Before I could light the atmospheric table candles, the cork was off the Champagne, the whisk was at work making light of the eggs, and smoked salmon graced toasted slices of Jane’s gluten free bread (okay, and a gluten-full bagel for Miss Jo, but we'll forgive her because of this dish).

I’ve had truffle oil before, but never indulged in truffles – and here they were, being shaved in my kitchen. Keen to get my nose close to that gorgeous, earthy deliciousness, I might have been a little too enthusiastic, hovering at earlobe’s distance from the chef.

These aromatic shavings were to crown the fluffiest scrambled eggs I’ve ever laid eyes on. And things got even better when I discovered Jo’s tip for extra-fluffy eggs – a generous splash of Champagne (for the pot, as well as the chef, of course!).

So, I simply must share her recipe with you while Australian truffles are in season:

Miss Jo’s Tuesday Night Truffled Eggs

3 free range eggs
1 heaped tablespoon of sour cream
20mls of Champagne (or a good Australian sparkling)
40g butter, cubed
Chervil
Shaved Australian black truffle
Parmesan shavings
Pepper and sea salt
Good quality extra virgin olive oil
Gluten free bread (Ali's addition!)

Method:

1. 1. Poor a glass of Champagne, put the bottle on ice.
2. 2. Whisk together the eggs in a bowl and season with salt and pepper. Add sour cream and butter in knobs – don’t whisk. Take a sip of Champagne.
3. 3. Heat a frypan with a little butter until it foams. Add egg mix to frypan and gently fold over medium heat. When the eggs start to firm up, take them off the heat and add a dash of Champagne to lighten and freshen the mix. Take another sip for yourself.
4. 4. Pile the scrambled eggs onto the toasted bread (option: place Tasmanian smoked salmon on the toast first, then top with eggs).
5. 5. Before the egg cools, shave the truffle on top, add chervil and parmesan shavings.
6. 6. Eat immediately, served with a refreshed glass of Champagne, of course.

What’s your favourite Tuesday night meal?

Yours in great gluten free eating,
Ali

*I should also confess, it was post-yoga only for Miss Jo, who runs the fabulous Guava Jelly, if you’re on the lookout for exquisite vintage finds. I was busy trying to be flexible over BAS statements, serene with my stock orders and balance the Three Ducks books...