Truffled Scrambled Eggs Recipe



  • 1 small fresh truffle
  • 4 large eggs
  • salt and freshly ground black pepper, to taste
  • 30 g butter
  • 2 large slices of bread, toasted


  1. Brush the truffle briefly under cold running water. Slice thinly, then cut into matchsticks.
  2. Break the eggs into a mixing bowl and best till runny. Add the sliced truffle, keeping a few for garnishing and season with salt and pepper.
  3. Melt half the butter in a pan over low heat. When melted, add the eggs and cook slowly, stirring all around the bottom and sides to prevent sticking.
  4. Toast and butter the bread when the eggs are almost cooked.
  5. Whisk the remaining butter into the eggs and spoon them onto toast.
  6. Serve immediately.

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