Truffled, Soft Scrambled Eggs

  • 5 large eggs
  • 1 pinch (about 1/2 tsp.) Black Truffle Sea Salt
  • 1 Tbsp. unsalted butter
  • 1/2 tsp. Black Truffle Oil
  • 2 tsp. crème fraiche
  • 2 chives, thinly sliced
  • fresh ground white pepper to taste

Whisk the eggs until frothy; add the pinch of truffle salt.  Melt the butter in a nonstick skillet over very low heat.  When the butter is melted add the egg and cook over the lowest possible heat, gently and repeatedly folding the egg with spatula until it set. Add the truffle oil, crème fraîche and chives and continue folding gently until everything is incorporated.

Serves 2

A photo of olives ripening in the sun Certified Ultra Premium Extra Virgin Olive Oil