Prep:  10 minutes
Cook:  5 minutes
Serves:  2
Average: 3 (22 votes)
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
  1. Gently whisk the eggs, cream, chives, truffle oil, salt and pepper in a bowl until fully combined
  2. 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
  3. 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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