Brunch: Scrambled Eggs with French Truffle

Good morning! This week has felt heavy with the growing spread of COVID-19 and the consequent closing of many schools and uncertainty of just how bad it might get. I hope you’re all staying safe and taking healthy precautions.

Bringing sunshine into this week has been warmer weather and enjoying meals at home with loved ones. In my household we really savor the opportunity to have long breakfasts together. The nice thing is, breakfast food generally isn’t too complicated—some of our favorites include avocado toast and French toast. With a little forethought and time you can you can have a great spread on the table and enjoy some quality time together sharing news stories or planning for the day ahead. Like most of us, I am a huge fan of truffles. I especially like incorporating truffles into a creamy pasta dish with a healthy heap of freshly shaven truffle to top it off.

Another great way to enjoy truffle is with eggs. This is a simple recipe that packs a lot of flavor. Adding a little cream and parmesan to the scramble adds a layer of texture and flavor. Remember to stir your eggs constantly when over heat to keep them fluffy. You can serve with a side of toast or a simple tomato salad and pair with your favorite morning beverage and you’re good to go!

Scrambled Eggs with French Truffle

Serves 2

• 4 eggs

• 1/4 cup Shaved truffle

• 1/4 cup heavy cream

• Shredded parmesan

• Salt

• Pepper