50g/¾oz butter
3 free-range eggs, beaten
salt and freshly ground black pepper
2 tbsp double cream
1 slice ciabatta, toasted
½ truffle, finely shaved (available from specialist greengrocers and some delicatessens)
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.
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