Truffle Scrambled Eggs

🕒 Prep: 2 min
🔥 Cook: 5 min
🍽 Serves: 2
★★★★★
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Truffle Scrambled Eggs are a luxurious twist on the classic breakfast staple. This dish combines creamy eggs with the rich, earthy flavor of truffle oil, making it an elegant yet simple meal to start your day.

Ingredients for Truffle Scrambled Eggs

The secret to perfect scrambled eggs lies in using fresh, quality ingredients. Starting with eggs, you'll want four large ones that are as fresh as possible for the best texture and flavor. Mixing in heavy cream adds an indulgent creaminess that elevates the dish. Butter not only helps cook the eggs but also enhances the rich flavor profile. The star of the show is the truffle oil, which infuses the eggs with its distinctive, luxurious aroma. Fresh chives are sprinkled for a hint of color and a subtle oniony taste. Finally, seasoned with salt and black pepper to taste, making sure every bite is perfectly balanced. And don't forget the bread for toasting, which will be the perfect vehicle for enjoying these decadent eggs.

Tips & Tricks

  • Use medium-low heat to avoid overcooking the eggs; patience is key to achieving that creamy texture.
  • If you're new to using truffle oil, start with a smaller amount and adjust to your taste.
  • Fresh chives can be substituted with other herbs like parsley or dill for a different flavor profile.

Serving Suggestions

Pair these truffle scrambled eggs with a light arugula salad dressed with lemon vinaigrette for a refreshing contrast. For a heartier meal, add crispy bacon or smoked salmon on the side. A glass of freshly squeezed orange juice or a light white wine can complement the luxurious flavors beautifully.

Frequently Asked Questions

Can I use milk instead of heavy cream?
Yes, you can substitute milk for heavy cream, but the texture will be slightly less rich and creamy.
What can I use if I don't have truffle oil?
If you don't have truffle oil, you can skip it or try using a few drops of truffle-infused salt for a hint of truffle flavor.
How do I store leftovers?
Truffle scrambled eggs are best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for up to 24 hours. Reheat gently on the stove.

Truffle Scrambled Eggs Recipe Walkthrough

Start by cracking the four large eggs into a bowl. Whisk them together with a quarter cup of heavy cream until you have a smooth, pale yellow mixture. This will give your eggs a silky texture. Now, heat a non-stick skillet over medium-low heat and add two tablespoons of butter. Let the butter melt completely, but be careful not to let it brown.

Pour the egg mixture into the skillet. Let it sit undisturbed for a few seconds until you notice the edges beginning to set. This is your cue to gently stir the eggs with a spatula. Bring the cooked edges towards the center, allowing the uncooked eggs to flow to the edges. Continue this gentle stirring until the eggs are mostly cooked but still a bit runny.

Drizzle in the tablespoon of truffle oil and fold in the finely chopped chives. Give it a quick stir to combine everything evenly. Add salt and black pepper to taste. Remove the pan from the heat while the eggs are still creamy to prevent them from overcooking.

Meanwhile, toast four slices of bread until golden brown. Spread a little butter on each slice while they're still warm. Serve your truffle scrambled eggs immediately with buttery toast on the side, enjoying the rich, savory flavors.

Why You'll Love This Recipe

  • Quick and easy to make, perfect for a busy morning.
  • Features the irresistible aroma of truffle oil.
  • Uses common pantry ingredients with a gourmet touch.
  • Delivers a restaurant-quality breakfast at home.

Ingredients

Eggs
4 large, Heavy cream
1/4 cup, Butter
2 tablespoons, Truffle oil
1 tablespoon, Fresh chives
2 tablespoons finely chopped, Salt
to taste, Black pepper
to taste, Bread
4 slices, Butter
for toast

Step-by-step Instructions

1. Crack the eggs into a bowl and whisk them with heavy cream until well combined.
2. Heat a non-stick skillet over medium-low heat and add butter. Allow it to melt completely.
3. Pour the egg mixture into the skillet and let it sit undisturbed for a few seconds until the edges begin to set.
4. Gently stir the eggs with a spatula, bringing the cooked edges towards the center and allowing the uncooked eggs to spread out.
5. Once the eggs are mostly cooked but still slightly runny, drizzle in the truffle oil and fold in the chopped chives.
6. Season with salt and black pepper to taste, and remove from heat while the eggs are still creamy.
7. Toast the bread slices and spread with butter.
8. Serve the truffle scrambled eggs immediately with the buttery toast on the side.

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