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.