Truffle oil provides a decadent addition to these classic scrambled eggs. As its flavour is quite strong, only a few drops of oil are needed!
Gently whisk the eggs, cream, chives, truffle oil, salt and pepper in a bowl until fully combined.
Heat the butter in a medium non-stick frying pan over medium heat until foaming. Add egg mixture and swirl over pan base, cook without stirring for 30 seconds, then gently stir egg using a spatula for 2-3 minutes until almost set. Remove from heat.
To serve, place the toasted sourdough on serving plates and divide over the scrambled eggs. Drizzle with a couple more drops of truffle oil if desired. Serve with sprigs of watercress.
Nutritional analysis per serving (2 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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