Ingredients:
- 3 large free-range eggs
-50g of unsalted butter
- Pinch of flaked sea salt
- 1 Tbsp Chopped Chives
- 2 slices Sourdough Bread
Directions:
- Crack the eggs directly into a pan and place over a low heat. Continuously whisk, slow and steady wins the race.
- Once the mixture is warm, add the butter and keep stirring until it melts completely. Continue to stir patiently; this can take up to 10 minutes before it starts to thicken.
- When the eggs begin to form a creamy, velvety texture, stir through the salt and let them rest gently on the lowest heat for 1 minute.
- Meanwhile, toast your sourdough until golden and crisp, then butter it generously — no half measures here.
- Return to the eggs, remove from the heat, and give them one final gentle stir for 30 seconds. They should be glossy, silky, and just slightly runny.
- Spoon over your buttered sourdough, then finish with a shower of Signature Truffle Dust and chopped chives. Prepare for egg enlightenment.
The breakfast of champions, start your day with truffle scrambled eggs.View Recipe Video
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