Creamy Scrambled Egg with Truffles

Serves 4:

-9 large extra fresh eggs

-10 cl full-cream crème fraiche

-1 “Tuber Melanosporum” truffle

-1/2 teaspoon salt

-4  slices toasted farmhouse bread

Method:

That morning or the previous day, you can place the whole eggs with the truffle in an airtight container in a cool place, in order to concentrate the aromas.

An hour before the meal, carefully wash and brush your truffle with a small fine brush.

Break the eggs, and whisk them with the crème fraîche and salt. Grate the truffle, reserving a few shavings for the final decoration.

Leave to rest for 40 minutes, stirring the mixture every 10 minutes.

Pour the mixture into the top of a double saucepan and stir with a hand whisk to obtain a creamy consistency. Plunge the pan briefly into cold water to halt the cooking.

Serve immediately on a slice of toasted bread. Arrange a slice of truffle over the scrambled eggs.