for 4 people

Dough

½ cube	yeast (approx. 20 g)
400 g	white flour
1 ½ tsp	salt
1 tbsp	sugar
125 g	butter, soft
2	eggs
1 dl	milk

To shape

1

egg

Peas

200 g	peas
	salted water, boiling
¼ tsp	Truffle oil
¼ tsp	salt
a little	pepper

Eggs

2	fresh eggs
	water, boiling

To serve

1 glass	summer truffle (approx. 20 g)
2 pinch	sea salt
a little	pepper

How it's done

Dough

Crumble the yeast, place in a bowl with the flour, salt and sugar, mix. Add the butter, eggs and milk, knead into a soft, smooth dough using the dough hook on a food processor for approx. 10 mins. Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.

To shape

Divide the dough into 4 portions, shape into balls, place in the prepared tin. Cover and leave to rise for a further 30 mins.

Beat the egg and use it to glaze the brioche.

To bake

Approx. 30 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool completely on a rack.

Peas

Cook the peas in boiling salted water for approx. 4 mins. until soft, drain, place in a bowl. Mix in the oil, season, roughly mash with a fork.

Eggs

Boil the eggs in simmering water for approx. 6 mins., rinse in cold water, then peel.

To serve

Spread the peas on the brioche, finely grate the truffle over the top. Halve the eggs, place on top, season.

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