Name: Creamy Truffle Scrambled Eggs
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 1/2 tbsp butter; 8 extra-large eggs; 1/4 cup half-and-half; 1 tsp kosher salt; 1/2 tsp freshly ground black pepper; 2 tbsp truffle butter, cold; 4 slices brioche bread, for serving; 1 tbsp fresh chives, chopped

1

In a medium skillet, melt 1 1/2 tablespoons of butter over very low heat.

2

In a large bowl, lightly whisk the eggs. Then, whisk in the half-and-half, salt, and pepper until just combined.

3

Pour the egg mixture into the skillet with the melted butter.

4

Let the eggs sit undisturbed on the low heat for 3 to 5 minutes to warm up slowly without cooking.

5

After the eggs have warmed, use a spatula to gently scrape the bottom of the pan, folding the cooked curds over. Continue to cook slowly, stirring occasionally.

6

When the eggs are still slightly wet and have a custard-like consistency, turn off the heat. The residual heat from the pan will continue to cook them.

7

Immediately add the 2 tablespoons of cold truffle butter to the pan. This will stop the cooking process and add flavor.

8

Stir the truffle butter into the eggs until it has completely melted and is incorporated.

9

Serve the scrambled eggs immediately, spooned over toasted brioche bread.

10

Garnish with chopped fresh chives, if desired.