Melt the butter in a small saucepan, add the eggs, salt and freshly ground black pepper. Stir frequently over a low heat for one minute or until the eggs are just beginning to set then stir in the cream. Cook for a further 4-6 minutes or to your liking.
Place the toasted ciabatta onto a serving plate, spoon over the scrambled eggs and sprinkle with the truffle shavings.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.