Scrambled Eggs with Truffles Recipe
Scrambled Eggs go beautifully well with truffles. It’s a decadent dish, one of the best for a brunch with some Champagne.
Servings: 2 Servings
Calories: 620kcal
Equipment
Ingredients
- 6 free-range eggs
- 100 g butter
- Salt and freshly ground black pepper
- 2 tbsp double cream
- ⅓ small truffle finely shaved, plus little pieces for the pan
Instructions
- Gently melt the butter in a small saucepan over low-medium heat.
- Crack the eggs into the saucepan and start stirring.
- If the eggs start to set too quickly, take the pan off the heat for a minute and keep stirring.
- Just before the eggs set, take them off the heat again, stir in the cream, and add the little truffle pieces.
- Add salt and pepper to taste — go easy on the salt though (it can effect the taste of the truffle.)
- Serves with some bubbles. In a glass.
Nutrition
Serving: 1g | Calories: 620kcal | Carbohydrates: 3.5g | Protein: 18.7g | Fat: 59.6g | Saturated Fat: 33.6g | Polyunsaturated Fat: 26g | Trans Fat: 0g | Cholesterol: 773mg | Sodium: 729mg | Fiber: 0g | Sugar: 0.1g