French Scrambled Eggs With Truffle Oil

PROS

These eggs are creamy and rich with a hint of truffle flavor, making them a delicious and indulgent breakfast.

The addition of mineral water helps to make them light and fluffy with a slightly airy texture.

CONS

This recipe uses a fair amount of butter, making it high in calories and fat.

It may not be suitable for those on a low-fat or low-calorie diet.

Truffle oil can also be expensive and difficult to find.

HEALTH & BENEFITS

While this recipe may not be particularly healthy, eggs are a good source of protein and contain essential vitamins and minerals.
Truffles are also known to have antioxidant properties and may help to support cardiovascular health when consumed in moderation.

	12 large eggs
	1/4 cup mineral water , plus
	2 tablespoons mineral water
	6 tablespoons unsalted butter , cold ( cut into small pieces } )
	fresh ground pepper
	sea salt
	2 teaspoons white truffle oil
	1 tablespoon chives , finely chopped
	6 brioche bread , warmed or 12 slices brioche bread , toasted

1.	Break the eggs into a mixing bowl and add 1/4 cup of mineral water. Whisk until well combined.
2.	Place the cold butter pieces into a small saucepan and heat on medium while whisking continuously. The butter should turn foamy and then begin to brown.
3.	Once the butter is browned, slowly add it to the egg mixture, whisking until fully incorporated.
4.	Heat a large non-stick frying pan on medium heat. Add the egg mixture and cook while constantly whisking until the eggs are slightly runny but not too watery.
5.	Add the truffle oil, chives, and some fresh ground pepper. Stir briefly until well combined and the eggs are just cooked.
6.	Serve with warm brioche bread, garnished with some more chives and freshly ground pepper if desired.

French Scrambled Eggs With Truffle Oil

Scrumptious French Scrambled Eggs With Truffle Oil Recipe

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