French

To prepare the breakfast platter, slice a fresh baguette, some truffle gouda cheese, and a pat of butter. Spoon some raspberry jam into a small dish.

Place a non-stick skillet on the stove, but keep the heat off.

Crack the eggs directly into the cold skillet.

Add 1 tablespoon of butter to the skillet with the eggs.

Turn the stove on to high heat and immediately begin stirring the eggs and butter together with a spatula.

Cook on high heat for 30 seconds, stirring continuously.

Remove the pan from the heat and continue stirring for 10 seconds to let the residual heat cook the eggs gently.

Repeat the process of cooking on the heat for 30 seconds and stirring off the heat for 10 seconds until the eggs are creamy and just set.

Once the eggs reach your desired consistency, season with salt and freshly ground black pepper to taste.

Serve the scrambled eggs immediately with the prepared baguette, cheese, butter, and jam.