Truffle Eggs

Ingredients

• 6 large free-range eggs
• 30g unsalted butter
• 2 tbsp crème fraîche or heavy cream
• 10-15g fresh White Alba Truffle
• Flaky sea salt
• Toasted sourdough bread for serving

Instructions

1. 1Crack eggs into a bowl and whisk gently—don't over-beat, you want streaks of white and yolk.
2. 2Place a non-stick pan over very low heat and add the butter. Let it melt slowly.
3. 3Pour in the eggs and stir continuously with a spatula, scraping the bottom in wide, slow strokes.
4. 4After 5-6 minutes, the eggs will form soft, creamy curds. Remove from heat while still slightly underdone.
5. 5Fold in the crème fraîche and a pinch of sea salt.
6. 6Spoon onto warm toasted sourdough. Shave the white Alba truffle generously over the top and serve immediately.