Scrambled Eggs With Truffles
|Freshly ground pepper||To Taste|
|Truffle||1 Medium, canned (Black Or White, Or To Taste, Fresh Or Canned)|
|Heavy cream||4 Tablespoon|
|Hot buttered toast||5|
Break the eggs into a bowl and beat them.
Season lightly with salt and pepper.
Chop the truffle and stir it into the eggs.
If canned truffles are used, also add the juice to the eggs.
Cover and refrigerate for 1 to 2 hours.
Melt a generous amount of butter in a small, heavy frying pan.
Stir the cream quickly into the eggs.
Add the eggs to the butter and scramble lightly over low heat.
Do not dry out the eggs.