Ingredients:

5 large eggs

1 pinch (about 1/2 tsp.) Sea Salt

1 tablespoons unsalted butter

1/2 teaspoon Olive Lucy White or Black Truffle Oil

2 tablespoons crème fraîche

2 chives, thinly sliced

Fresh ground white pepper to taste

 

Directions:

Whisk the eggs until frothy; add the pinch of truffle salt.

Melt the butter in a non-stick skillet over very low heat. When the butter is melted add the egg and cook over the lowest possible heat, gently and repeatedly folding the the egg with a heat-resistant rubber spatula until it set into a mass of moist curds, about 10 minutes.

Add the truffle oil, crème fraîche and chives and continue folding gently until everything is incorporated.

 

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