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Scrambled Eggs with Black Truffles from Aups, Provence

The ‘Black Diamond’ or Tuber Melanosporum is synonymous with French haute-cuisine. Each year, our neighbouring village Aups hosts a black truffle festival on the fourth Sunday of January. DID YOU KNOW? An incredible 45% of the world’s black truffles are produced in the South of France. The truffle season in Provence runs from November to March, and some years about fifty tonnes of black truffles are obtained!

The best way to enjoy fresh truffles is with simple recipes that do not overpower the precious fungi. This recipe for Scrambled Eggs with Black Truffles (Brouillarde aux Truffe) is a good example.


Scrambled Eggs Truffles Aups Provence Mirabeau en Provence

Black Truffle Scrambled Eggs (Brouillade aux Truffes)

The hardest part of this recipe might be getting your hands on some fresh black truffles. Sophie used the traditional bain-marie method for super creamy and fluffy scrambled eggs.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 1 day 25 minutes
Cuisine French, Provencal
Servings 2 servings


  • 4 Organic Eggs + 2 Yolks
  • 1 tbsp Water
  • 30-40 g black truffle (1 small truffle)
  • 20 g Unsalted Butter
  • Salt and Pepper to taste
  • Fresh Baguette or toasted sourdough to serve


  • Place the truffle in the egg carton in the fridge 24h before cooking so the truffle aromas can infuse the eggs.
  • Prepare a bain-marie (*). Place the eggs and yolks in it, as well as the butter and the tablespoon of water
  • Gently whisk the eggs over low heat. Once they just start to set, use a microplane or cheese grater to grate about half of the truffle in the mixture. Continue whisking gently until the eggs reach the desired texture (we recommend keeping them very soft)
  • Divide between two plates, season with sea salt flakes and freshly ground black pepper
  • With a truffle slicer or a mandolin, slice the rest of the truffle thinly on top of the eggs on each plate
  • Enjoy with a fresh baguette or toasted sourdough!


* Bain-marie (or double boiler) is a slow cooking methodology using a water bath to slowly heat a dish or melt ingredients. The dish is placed in the hot water bath and cooked slowly.
Read more about searching for black truffles in Provence.
Keyword Black Truffles, Eggs
Tried this recipe?Let us know how it was!

Aups for Black Truffles

The annual ‘Fete de la Truffe Noire d’Aups’ occurs on the 4th Sunday in January when the musty aroma of black fungi permeates the village. The festival includes a truffle market along with other local Provencal culinary delights.

Make time to visit the Maison de la truffe in Place Martin Bidouré. Dedicated to all things truffle, there is a shop, museum space and discovery area. The facility closes on Sundays, and the hours change seasonally, so please check the website in advance.

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Maison Mirabeau Wine

Maison Mirabeau Wine

Stephen had been in the corporate world for 15 years and in August 2008 turned down a promotion that would have meant more money but also more stress, longer hours and less time with his young family. For many years the Cronks had been dreaming and talking about moving to France to make their own wine, but the moment never seemed quite right to make the big leap.

Soon after, a good redundancy offer seemed the perfect opportunity to turn the dream into reality and after selling their beloved house, they left the leafy suburbs of south-west London in August 2009. Their worldly possessions were packed up on the back of a truck and with barely a word of French between them, the family headed south to a small village called Cotignac, in the heart of Provence.

The Cronks spent a year getting their bearings, learning to live the provençal way, as Stephen was criss-crossing the country researching and finding the best vineyards to work with. The next step was setting up a small wine business with the principle objective of making a Provence rosé that would be regarded as one of the very best from the region, while building a brand that people would grow to love. In order to achieve this aim, they put together a highly experienced winemaking team and threw their heart and soul into the brand and innovative communications with their customers. Mirabeau is now being sold in more than 30 markets, has won medals and earned acclaim from some of the world’s toughest wine critics, but what really makes Stephen happiest is that their wines are an integral part of people having a great time together.

Read more about the Mirabeau Wine story here.

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