Mealisto
Truffle Scrambled Eggs
Indulge in a luxurious breakfast or brunch with creamy scrambled eggs, elevated by the earthy aroma of freshly shaved Swiss summer truffle, all served on a perfectly toasted slice of brioche.
Steps
1
Finely chop the fresh chives. Carefully clean the summer truffle with a small brush or damp cloth, then thinly shave it using a truffle slicer or vegetable peeler.
2
Melt 20 g of butter in a large non-stick pan over medium heat. Add the brioche slices and toast until golden brown and crispy on both sides, about 1-2 minutes per side. Remove and set aside.
3
Crack the eggs into a bowl. Season with salt and black pepper. Whisk gently with a fork until the yolks and whites are just combined, but not frothy.
4
Melt the remaining 40 g of butter in the same pan over medium-low heat. Pour in the egg mixture. Let it sit for a few seconds until the edges begin to set, then gently push the cooked egg from the edges towards the center with a spatula. Continue cooking and gently folding until the eggs are creamy and cooked to your desired consistency.
5
Place a toasted brioche slice on each plate. Spoon a generous portion of the creamy scrambled eggs onto each brioche. Garnish with the freshly shaved summer truffle and a sprinkle of chopped chives. Serve immediately.
