Truffled Scrambled Eggs

Truffled Scrambled Eggs

Prep: 10 minutes

Cook: 5 minutes

Serves: 2

Difficulty:

Cuisine:

Saved:

36

Recipe by: Australian Eggs

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.

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Truffled Scrambled Eggs

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

Tips & Hints:

Delicious served with a glass of champagne.

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