Scrambled Eggs with Fresh Black Truffles

Recipe by Ivonne Nathan of forchefs

Ingredients:

•  4 Slices Sour dough bread
• 40g Black Truffle
• 10 free range Eggs
• 100ml cream
• Good pinch sea salt
• Freshly ground black pepper

Method:

• Leave the eggs (in their shells) along with the cleaned truffle in an airtight container in the fridge for 48 hours before you are going to use them
• When ready to prepare eggs, grate truffle with a microplane.
• Crack eggs & whisk with salt, pepper & cream in a bowl
• Place the bowl over a pan of simmering water & whisk gently until cooked
• Toast bread
• Serve on toasted bread

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