Scrambled Eggs with Truffles

Scrambled Eggs with Truffles


Serves 1

3 free range eggs
1tbsp unsalted butter
50ml cream
1x 30g truffle (should be plenty for 4-6 portions)
Large pinch sea salt
2 turns of black pepper


Wisk eggs and cream until combined. Melt butter in a small non-stick pan over medium heat and add egg mixture; stir until moist curds form and remove from heat. Fold in some finely chopped truffle (about a teaspoon per serve), salt and pepper then serve on toasted sourdough with some truffle shavings on top.

Recipe by David Coomer

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