The day before, grate the truffle (or truffles) finely, place it in a bowl and cover it with 1/2 cup of virgin olive oil. When you want to cook the brouillade, beat the eggs, add the truffle and oil, some sea salt* or Kosher salt, and freshly ground pepper and pour into a pan on a double-boiler. Cook for about 20 minutes, stirring constantly. When the eggs reach the consistency of thick cream, take the pan off the heat - it is crucial that the eggs remain creamy and delicate. Add a good tablespoon f heavy cream and keep stirring. Transfer the brouilade to a serving dish right away or it will go on cooking. This cooking method is a little tricky but it is well worth it. Serve the brouillade nice and hot, with a little field salad.

(basic recipe from: Recipes from a Provençal Kitchen)
* Available in-store..