Truffle Eggs

What better way to elevate the humble egg than truffle, parmesan and olive oil. This is one of my favorite brunch recipes to serve and is always a crowd favorite. Truffle adds a wonderful umami flavor. You could use truffles, truffle salt or truffle oil. For me, truffle salt is the perfect choice as oil can be too overpowering and grated truffle can be hard to come by. Truffle salt is also very affordable, a little goes a long way!

I like to serve these eggs on toasted baguette or a light sourdough. I find a heartier bread can dominate the subtle flavors.

Finish with a drizzle of high quality extra virgin olive oil and a grating of parmesan.

Print Recipe

Truffle Eggs

Cuisine: American, French, Italian Courses: Breakfast, Brunch

Cook Time 5 mins Total Time 5 mins

Servings: 2

Best Season: Suitable throughout the year

Description

Silky scrambled eggs seasoned with truffle and parmesan creating the perfect umami breakfast or brunch!

Ingredients

Servings

• 4 Large Eggs
• 1 pinch Truffle salt
• 1 tbsp Butter
• 2-4 slice Toasted bread (varies based on size of bread)

Instructions

1. Scramble Eggs

   In a non-stick skillet crack in 4 large eggs. Turn heat to medium low and continuously mix slowly. If the eggs start cooking too fast move the skillet from heat for a few seconds then add back. Cook for around 5 minutes or until your desired doneness. Once the eggs are cooked add a pinch of truffle salt and the butter. Mix until combined. 

   
   If you add salt to early the eggs will become watery and not become silky.

2. Serve

   Transfer eggs evenly to your toast and drizzle over extra virgin olive oil. Grate over parmesan cheese and sprinkle with freshly ground pepper.