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!


  • 4 eggs

  • 2 tablespoons thickened cream

  • 2 teaspoons chopped chives

  • 6-8 drops truffle oil

  • salt and cracked black pepper

  • 10g unsalted butter

  • 4 slices toasted sourdough

  • watercress sprigs, to serve


  • 1.

    Gently whisk the eggs, cream, chives, truffle oil, salt and pepper in a bowl until fully combined.

  • 2.

    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.

  • 3.

    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 information

Nutritional analysis per serving (2 servings)

  • Energy 972kj
  • Fat Total 25g
  • Saturated Fat 10g
  • Protein 41g
  • Carbohydrate 146g
  • Sugar 13g
  • Sodium 1802mg

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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This recipe was provided by the Australian Egg Corporation Limited

For more information about eggs, visit


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