Truffle oil provides a decadent flavour and aroma to these classic scrambled eggs. As the flavour of truffle oil is quite strong, only a few drops are needed.
Ingredients
4 eggs
2 tablespoons thickened cream
2 teaspoons chopped chives
6-8 drops truffle oil (white or black)
Salt and cracked black pepper
10g unsalted butter
4 slices toasted sourdough
Watercress sprigs, to serve
Method
Gently whisk the eggs, cream, chives, truffle oil, salt and pepper in a bowl until fully combined
Heat the butter in a medium non stick frying pan over medium heat until foaming. Add egg mixture and swirl over pan base, cook without stirring for 30 seconds, then gently stir egg using a spatula for 2-3 minutes until almost set. Remove from heat
To serve, place the toasted sourdough on serving plates and divide the scrambled eggs over the toast. Drizzle with a couple more drops of truffle oil if desired. Serve with sprigs of watercress
