Ingredients for 4 servings:
- 8 large eggs
- 1 jar of Truffle Carpaccio or Ground Summer Truffle
- 2 tablespoons liquid cream
- 1 tablespoon butter
- Salt to taste
- Pepper to taste
Preparation:
Heat a non-stick pan over low heat and add the butter. Whisk the eggs with the cream. Season with salt and pepper. Once the pan is hot and the butter has melted, add the eggs and stir slowly with a wooden spoon. When the eggs begin to solidify, add the contents of the truffle jar and continue stirring until the eggs are cooked. Serve hot with toast cut into triangles.
