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Scrambled Eggs with Black Truffle Paste, Cornish Kern Cheese, Sourdough Bread

These decadent French-style creamy scrambled eggs made with TRUBEL black truffle paste will make a great impression at brunch, but they’re also simple enough to serve on a regular morning or for dinner.    

Servings

Makes 2 toasties    

Timing

Prep time: 3mins, Cooking time: 2mins, Total time: 5mins  

Notes / tips

  • Cornish Kern cheese can be replaced with Pecorino, Comte or Parmesan cheese
  • If you opt for the fresh black truffle shavings do not use balsamic vinegar
  • Use good eggs – it does make a difference; make sure you do not 'overcook' the eggs
  • Always add the truffle paste and black truffle shavings at the end while the eggs are hot to experience the full truffle flavour

Ingredients

Method:

  1. Melt the butter in a medium non-stick pan over medium-low heat
  2. Crack eggs into a bowl and whisk until egg white and yolk are well blended.
  3. Pour in the eggs immediately into the pan and use a silicone spatula to swirl in small circles around the pan, without stopping, until the eggs look slightly thickened and very small curds begin to form, about 30 seconds. Add some grated Cornish Kern cheese.
  4. Change from making circles to making long sweeps across the pan until you see larger, creamy curds; about 20 seconds.
  5. When the eggs are softly set and slightly runny in places, remove the pan from the heat and leave for a few seconds to finish cooking.
  6. Give a final stir, add the truffle paste and crème fraîche then mix. 
  7. Sprinkle a little black pepper, more grated Cornish Kern, a splash of balsamic (and shave the black truffle if you're using). Serve immediately with the toasted Sourdough.

Remember this: Cornish Kern cheese and black truffle paste in scrambled eggs is epic. It’s heavenly.

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