Omelette with Pineau
In a large bowl, break 8 eggs.
Add 4 tablespoons of Pineau and 4 tablespoons of creme fraiche.
Add salt and pepper, then beat the mixture vigourously.
Cook the omelette in a frying pan according to taste.
Add pieces of truffle before folding it in three.
Serve after adding a knob of butter on top.