Eggs and Truffle Dog Recipe

Preparation:
Beat the eggs with a whisk in a bowl until they are well mixed. Heat the butter over medium heat in a small skillet until brown. Reduce heat; add eggs, and cook, stirring often with a fork or spatula. As soon as eggs are set, pour in the milk and blend well. Add salt and pepper to taste. Move the mixture to 4 or 5 dog bowls and grate truffles over the top of eggs. You can make 2 generous cup eggs with this recipe.

Ingredients:

• 8 large eggs
• 4 tablespoons unsalted butter
• 1 cup milk
• ½ cup dry white wine
• Salt
• Freshly ground white pepper
• 1 white or black truffle (or substitute a large mushroom)

Note:
Truffle dogs were at one time used to scent out this rare and expensive delicacy that grows near the roots of the oak tree. The truffle dog is considered to be descended from poodle stock. Dark and quiet and equipped with an extraordinarily keen nose, the truffle dogs dug for the prized fungus, then lifted it to the surface with their forefeet. It was to their owners' advantage that the dogs were silent, for the best truffles were found on large estates, and more often than not the truffle dog's owner was a poacher. The prize for the truffle dog was a part of its owner's bread and cheese, but not the truffle itself. In this recipe, that inequity is redressed. Clearly meant for an once-in-a-lifetime treat, this dish will make some dog swoon with happiness.