Truffle salt is a simple way to take your scrambled egg game up a notch; one pinch gives a more refined and earthy taste to your traditional breakfast staple. The addition of multi-grain toast and a pinch of goat cheese is just icing on the cake.
The key to the perfect scrambled eggs low heat and slow cooking…the slower and lower you cook them, the better!
Truffle Salted Scrambled Eggs
- 3 large eggs
- 1/2 tablespoon butter
- 1 tablespoon cream
- 1 pinch fresh ground pepper
- 1 pinch truffle salt
- 1 pinch goat cheese
Crack the eggs into a non-stick pan over medium-low heat and add the butter. Stir gently and constantly until the mixture begins to thicken almost to a creamy custard consistency. Remove from heat, add the cream and stir until no liquid egg remains (the eggs will continue to cook in the pan, even when removed from heat). Season with truffle salt and pepper to taste and serve immediately.
When plating serve on a bed of hearty multi-grain toast and top with a pinch of goat cheese.