Scrambled Eggs With Truffles

• 8 large eggs (preferably organic)
• 3 ounces (1 cup) fresh black truffle, plus 3/4 ounce shaved truffle, to serve
• 1 garlic clove, halved
• 2 ounces (1/4 cup) butter
• sea salt and freshly ground black pepper

1. The day before cooking, put the eggs and truffle together in an airtight container in the fridge.
2. Carefully remove the tops of the eggshells and pour the eggs into a bowl.
3. Wash out the eggshells, pat them dry with paper towels, then place into eggcups for serving.
4. Beat the eggs together.
5. Squash and smash the truffle with a fork (dont cut with a knife using a fork will give more texture).
6. Add the truffle to the beaten eggs.
7. Rub the cut edges of the garlic clove around the inside of a small saucepan.
8. Melt the butter in the pan, add the egg mixture and season with salt and freshly ground black pepper.
9. Stir frequently with a small whisk over a low heat for 3 minutes or until the eggs are just beginning to set.
10. Dont overcook the eggs they should remain slightly runny.
11. Taste and adjust the seasoning if necessary.
12. Spoon the scrambled eggs into the prepared eggshells and sprinkle with shavings of truffle.
13. Serve immediately.

eggs, fresh black truffle, garlic, butter, salt

Taken from www.foodrepublic.com/recipes/scrambled-eggs-with-truffles-recipe/ (may not work)