Royal Scrambled Eggs
RECIPE BY SARAH GLOVER • PHOTOGRAPHY BY LUISA BRIMBLE & HANNAH MCCOWATT
4 super-fresh eggs
1/3 cup pouring cream
grated fresh truffle
1: Crack the eggs into a bowl, add the cream and some salt and whisk with a fork.
2: Heat a non-stick frying pan over medium heat and add a little butter. When it has melted, add the egg mixture and gently fold the egg until it is just cooked. You want to take them off the heat before they are done as they will continue to cook in the residual heat of the pan. Many people make the mistake of cooking them until they are done, but there is nothing worse than overdone eggs. Nothing!
3: Have your bread in the toaster, ready for action. You want to time the toast so it is just buttered and ready for the creamy eggs.
4: Spoon the eggs onto the toast and use your microplane to grate the truffle over the top. If you are feeling rich add as much as your tastebuds desire!
Why would you ever want scramble eggs any other way? My darling friend Michelle Crawford was kind enough to share her riches with me, and this was the result. Tasmania has every perfect ingredient to make this delectable breakfast.
If fresh truffle is not in season, finish with a drizzle of truffle oil instead − most good delis will have it.