Truffled Scrambled Eggs

5 large eggs

1/2 teaspoon truffle salt 

1 tablespoon unsalted butter

1/2 teaspoon OLIVE & VINE White Truffle infused olive oil

2 chives, thinly sliced

2 tablespoons crème fraiche

white pepper, to taste 


Whisk the eggs until frothy. Add the truffle salt. Melt the butter in a non-stick 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 a heat-resistant rubber spatula until it sets into a mass of moist curds, about 10 minutes.

Add the truffle oil, crème fraîche, chives and white pepper, and continue folding gently until everything is incorporated.

Serves 2.