Breakfast in Bed is a traditional way to celebrate and we are all for tradition! But you can give your menu a deluxe makeover with duck eggs, truffle oil and La Motte Méthode Cap Classique...
Let’s start with the fizz. Champagne and its South African interpretation, Méthode Cap Classique, are usually made from Chardonnay and Pinot Noir grapes. The intrinsic character of both varieties and the way they combine and eventually mature, made them exceptional partners on the dinner table. While the 2016 La Motte Méthode Cap Classique is a wonderful partner to luxurious oyster and crayfish, it also complements the richness of pastry, the earthiness of mushrooms and truffle and the creaminess of eggs and soft cheese.
It makes sense, therefore, that we suggest serving this delightful bottle of MCC with a special breakfast.
So for a deluxe version of the everyday mushroom and cheese omelette, try this recipe for Duck egg omelette with truffle oil using duck eggs for their richness and truffle oil for a luxurious flavour of truffles.
(If you want to swop duck eggs for hen eggs, click here)
Remember to serve it with some well-chilled La Motte Méthode Cap Classique!
Duck egg omelette with black truffle oil
6 Duck eggs (or swop for hen eggs using this formula)
50 ml Cream
Freshly ground pepper
Pinch of salt
2 Tbsp. chopped chives
2 Tbsp. chopped Italian parsley
3 ml black truffle oil
2 Tbsp. butter
Soft cheese of your choice, to serve.
Break duck eggs into a mixing bowl, whisk together with the cream, pepper, salt, chives, parsley and truffle oil.
Bring a 24 cm pan to medium heat and add 1 tbsp. of butter.
When the butter turns golden brown swivel the pan so the sides are also covered with the butter. Add ½ of the egg mixture.
Move the sides of the omelette away from the pan so that the egg mixture can keep cooking until there is no more liquid egg. Make sure the pan is on a medium to low heat.
Remove from the pan, fold over and serve with your choice of soft cheese.