Scrambled Eggs with Black Truffle

Every once in a long while, I'll notice a little basket in the mushroom section of my favorite store that is holding the platinum of the mushroom world: truffles.  And despite the obscene price tag on the front (a pound will really set you back), I find a likely specimen and drag it home.  And then I spend more time than necessary looking for the perfect recipe for my treasure.  But really, grating a truffle into scrambled eggs is one of the best ways to take advantage of this fungus.  It seems too simple to be worth it, but something about the eggs just lets the truffle shine, and it turns breakfast into a little more of a special occasion.

Scrambled Eggs with Black Truffle

3 large eggs
2 tablespoons half and half
1 small black truffle, grated
Sea salt
Freshly ground black pepper
2 tablespoons unsalted butter
Chopped parsley or chervil, for serving

In a small bowl, whisk together eggs and half and half.  Add black truffle and salt and pepper to taste and mix until incorporated.

Heat a small frying pan over medium low heat and add butter.  Once butter is melted, pour the egg mixture into the pan.  Using a wooden spoon, gently stir and fold the eggs, allowing the uncooked portion of the eggs to run under the cooked portions.  Continue to stir until the eggs are a soft custard texture, but no liquid eggs remain.

Serve immediately topped with chopped parsley or chervil.

Makes 1 to 2 servings