Scrambled eggs with truffle

Ingredients for 4 people:

• 8 eggs
• 60g heavy cream
• 60g butter
• About 25g Burgundy truffles preserved in alcohol (or fresh truffles according to your preference)

Preparation the day before:

• Grate about 25g of truffle and incorporate it into the cream.
• Seal the container tightly, then leave to infuse for 24 hours in the refrigerator.

Preparation on the day:

• Break the eggs into a mixing bowl, season with salt and pepper, then add the truffle-infused cream.
• Beat vigorously with a fork, as you would for an omelet.
• Melt the butter in a frying pan, coating the bottom and sides well.
• Pour in the eggs over low heat and stir constantly with a wooden spoon until you obtain a soft and creamy texture.
• Remove immediately from the heat to stop the cooking process.
• Serve immediately with a twist of black pepper and a pinch of fleur de sel.

Serving suggestions:

These scrambled eggs are particularly delicious served on a slice of toasted country bread.