Truffle Scrambled Eggs

Serves up to 2

Ingredients:

• 4 large eggs

• 1 tablespoon unsalted butter

• 1 tablespoon heavy cream

• Salt and freshly ground black pepper to taste

• 1 ounce fresh truffles (black or white), finely sliced or shaved

• Chives or parsley, finely chopped (for garnish)

Instructions:

Preparing the Truffles:

1. Gently clean the fresh truffles using a soft brush or a damp cloth to remove any dirt or debris.

2. Using a truffle slicer or a sharp knife, thinly slice or shave the truffles. Set them aside for later use.

Whisking the Eggs:

1. Crack the eggs into a bowl and whisk them until well combined.

2. Add the heavy cream to the eggs and whisk again until the mixture becomes smooth and homogeneous.

3. Season the egg mixture with salt and freshly ground black pepper to your taste. Remember to use salt sparingly as truffles have a robust flavor.

Cooking the Scrambled Eggs:

1. Heat a non-stick skillet or sauté pan over medium-low heat. Add the butter and let it melt, ensuring the pan is evenly coated.

2. Pour the whisked egg mixture into the pan, and let it sit for a moment until the edges start to set.

Incorporating the Truffles:

1. Sprinkle the finely sliced or shaved truffles evenly over the eggs in the pan.

2. Gently fold the truffles into the eggs using a spatula, ensuring they are evenly distributed throughout.

Continuing the Cooking Process:

1. Continue cooking the eggs over low heat, stirring gently and continuously with the spatula.

2. Cook until the eggs reach your desired level of doneness. It's best to slightly undercook them as residual heat will continue to cook them after removing from the heat.

Garnishing and Serving:

1. Once the eggs are cooked, remove the pan from the heat.

2. Sprinkle the finely chopped chives or parsley over the scrambled eggs as a garnish.

3. For an extra touch of luxury, add a few additional truffle slices on top.