Warm yolk, plus truffle oil, plus brussels sprouts, equals exclamation.
My splendid wifey has adeptly roasted up some brussels sprouts, and I shall bolster them. Not that these caramelized napoleonic cabbages need any help. They are green and golden brown all at the same time. Garlic, olive oil and salt is all they were cooked with, but once they start to sweeten up...look out. One fried egg, over easy (poached is just as good), a liberal dousing of some white truffle oil, grana padano, cilantro, and some fresh cracked pepper. Truffles and eggs are often used in gourmet tandem, and cilantro helps lift this rich dish out of heavy and into heaven. Next time I add lardons and lemon zest.
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