Truffle Scrambled Eggs
Decadent breakfast dish for any day of the week.
4 free range eggs
2 tbsp Truffle Flavoured Extra Virgin Olive Oil
1 tbsp chopped parsley
80ml cream small knob of butter
Sourdough toast, avocado, tomato (optional)
Whisk the eggs, cream and truffle oil together in a bowl. Season and stir through the chopped parsley and season.
In a heavy based fry-pan place the butter and allow to melt. Evenly pour in the egg mixture and leave until the outside rim is cooked.
With a fork, gently drag the edges towards the middle , allowing the egg to flow. Cover for 2 minutes.
Once cooked, place on a warmed plate and serve with sourdough toast, sliced avocado and roasted tomato.