Scrambled Eggs with Fresh Manjimup Black Truffle

Step 1

Crack free-range eggs into a bowl and whisk. Add a dash of organic full-cream milk to the mix and combine. Set aside.

Step 2

Place a stainless steel pan over a low-medium heat. Once heated (roughly 1 min), place butter in the pan and allow to cover surface until it has melted (make sure that you don't let the butter burn!)

Tip: this would be a good time to pop your sourdough bread in the toaster!

Step 3

Slowly add the egg & milk mixture to the pan and let settle for a moment before folding the eggs. Using your spatula, push some of the egg mixture against the side of the pan and folding it in a circular, clockwise direction so the raw egg stays in the middle. Continue this process into your eggs form into a ruffled, rose-like shape.

Step 4

Once cooked to desired consistency, transfer eggs onto toasted sourdough bread. Use a small amount of salt (as this can effect the taste of the truffle) and black pepper to taste. To finish it off, of course, use a shaver to