Scrambled eggs served in their shells and topped with truffle

Ingredients

6 free-range eggs
dash double cream
salt and freshly ground black pepper
knob of butter
black truffle, shaved or grated

Method

1. Carefully crack the tops off the eggs with a sharp knife. Pour out the eggs into a bowl.
2. Rinse out the egg shells well with hot water and set aside.
3. Add a dash of cream to the eggs and whisk well. Season with salt and freshly ground black pepper.
4. Gently melt a knob of butter in a frying pan. Add the egg mixture and cook, stirring constantly, until cooked to your liking.
5. Gently scoop portions of scrambled egg into the empty egg shells.
6. To serve, cover the scrambled egg with truffle shavings and place the egg shell top back on the egg at a jaunty angle.