Easy, super creamy scrambled eggs with a touch of truffle oil and cheddar cheese. The quickest way to elevate breakfast or brunch with no effort at all! Delicious on their own, on toast, or even a breakfast sandwich.

Ingredients

• 4 large Eggs
• 2 Tablespoons Unsalted butter, cubed
• 1 Tablespoon Heavy cream
• ½ teaspoon Kosher salt
• 1 Tablespoon Fresh chives, finely minced
• 1 teaspoon Boyajian White Truffle Oil (adjust to taste)
• 2 slices Sourdough or artisan bread, toasted
• Fresh cracked black pepper

Directions

1. Crack the eggs into a bowl and whisk them vigorously until the yolks and whites are completely combined and slightly frothy.
2. Place a medium, heavy-bottomed saucepan over medium-low heat. Add the cubed butter and let it melt until just foaming (do not let the butter brown).
3. Pour the beaten eggs into the saucepan. Using a silicone spatula, begin stirring the eggs continuously, making sure to scrape the bottom and sides of the pan so no eggs stick or overcook.
4. Keep stirring over the low heat. At first, it will seem like nothing is happening. Eventually, the eggs will begin to thicken into very small, soft curds. If the pan gets too hot and the eggs are cooking too fast, simply pull the pan off the burner for a few seconds while continuing to stir, then return it to the heat.
5. Once the eggs are creamy, thick, and look a bit like a loose porridge or ricotta cheese, immediately remove the pan from the heat. The eggs will continue to cook slightly from the residual heat of the pan.
6. Quickly fold in the kosher salt, the heavy cream, and half of the minced chives.
7. Spoon the creamy eggs generously over the warm, toasted sourdough slices.
8. 2 slices Sourdough or artisan bread, toasted
9. Drizzle the Boyajian White Truffle Oil directly over the eggs. Finish with freshly cracked black pepper and the remaining fresh chives. Serve immediately.
10. Fresh cracked black pepper,1 teaspoon Boyajian White Truffle Oil

The temperature of the pan makes a difference on the end result of your scrambled eggs, so be sure to adjust the heat as soon as you pour the egg mixture in the pan.