Scrambled Eggs is an old Aussie Favourite! Its a simple food which can be eaten any time or day and is often relied upon for a strong intake of protein in the diet. However it can become boring and bland. Making Truffled Scrambled Eggs is a great answer to that problem!

Ingredients

  • 30gm Fresh black truffle
  • 6 Free range eggs (infused with fresh truffle for at least 24 hours)
  • 10gm Unsalted butter
  • 2tbsp Thickened cream
  • 2 tsp Chopped chives
  • Freshly ground salt & pepper, to taste
  • 6 slices sourdough
  • Watercress sprigs, to serve

Directions

  1. Gently whisk the infused eggs, cream, chives, salt and pepper in a bowl until fully combined.
  2. Melt butter in a 30cm frying pan over medium-high heat until foaming.
  3. Add egg mixture and swirl over pan base, cook without stirring for 30 seconds, then gently stir egg using a spatula for 2-3 minutes until almost set. Remove from heat.
  4. To serve, place the toasted sourdough on serving plates and divide over the scrambled eggs.
  5. Shave fresh black truffle over each whilst still hot to allow the full flavour and aroma to be released.
  6. Serve with sprigs of watercress.