Soft Scrambled Eggs with Herbs and Shaved Truffles

Recipe from Food & Wine

More From Food & Wine


Ingredients

  • 1 tablespoon unsalted butter
  • 6 large eggs, beaten
  • Salt and freshly ground pepper
  • 1 tablespoon snipped chives
  • 1 tablespoon finely chopped flat-leaf parsley
  • 1 small fresh truffle
  • Buttered brioche toast, for serving

Preparation

  1. Melt the butter in a large nonstick skillet. Add the eggs and season with salt and pepper. Cook over moderate heat, stirring gently with a wooden spoon, until the eggs are creamy, with large, soft curds, about 4 minutes. Stir in the chives and parsley and spoon the scrambled eggs onto warmed plates. Thinly shave the truffle all over the scrambled eggs and serve right away with the buttered brioche toast.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Soft Scrambled Eggs with Herbs and Shaved Truffles Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy