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Recipes

Delicious Truffle Recipes

White Truffle Scrambled Eggs on Sourdough

Soft scrambled eggs on toasted sourdough with chives and white truffle seasoning

Serves: 2

Time: 12 minutes

Difficulty: Easy

Take the eggs off the heat while they still look a little glossy. They keep cooking in the pan, and soft curds give the truffle a gentler backdrop than firm, dry eggs.

Ingredients

– 4 large eggs
– 25 g butter, plus a little for the toast
– 2 slices sourdough
– ¼–½ tsp Truffle Master White Truffle Powder, to taste
– 1 tbsp finely chopped chives
– Salt and freshly ground black pepper
SPECIAL INGREDIENT Truffle Master White Truffle Powder

White Truffle Powder

Add a delicate, luxurious white truffle finish to this recipe.

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Method

1. Toast the sourdough and lightly butter it. Beat the eggs with a pinch of salt.
2. Melt 25 g butter in a non-stick pan over a low heat. Add the eggs and stir slowly with a spatula, sweeping around the bottom and sides. Remove the pan from the heat for a few seconds whenever the eggs set too quickly.
3. When softly set but still glossy, spoon the eggs over the toast. Finish with chives, pepper and a light dusting of white truffle powder. Serve at once.

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