Truffle Omelet on Rustik Oven Toast




quail egg omelet with sliced white truffles and grated mozzarella cheese, cooked in black truffle oil, infused with rasam (pulverized black pepper, red chilli, cumin seeds, + coriander seeds) and coarse-ground orange peppercorns......on crunchy Rustik Oven 'grains & seeds' toast, spread...thinly....with fig preserves..... Best, served with a cup of strong Moroccan java, topped with whipped heavy cream and a curl of cinnamon bark.....Eat immediately, before the toast gets soggy from the oil and preserves......and....go 'sparingly' on the truffle oil...and slices...they can, both, overwhelm the other flavors....and waste $$, of course...

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