Scrambled Eggs & Truffle Brekkie Sandwich
Having moved home to Germany recently after an extended period of time (eight years) in the Angle-Saxon world, the food I typical eat for breakfast nowadays (when it doesn't have to be quick) changed quite drastically from warm toast-eggs-and-bacon-based dishes to something more along the line of whole bread, cold cuts and jams ('continental', if you will.)
Today however, perhaps because of the drinks last night, I was craving a good old greasy spoon egg dish (sorry Jochen, Oxtail Soup wasn't gonna cut it). I decided to give this one a little twist with some truffle-olive oil I made last week. The truffles in it I had rescued from a white truffle honey, which I brought back from Italy a little while ago (the honey was awful, but the oil is nice and fragrant.)
- Heat butter in a pan and crack 3 eggs into it
- Stir the eggs lightly, season with salt, pepper and Tuscan herbs, reduce heat
- Continue cooking, folding the eggs occasionally, for about 2-3 minutes until eggs are cooked but still nice and runny
- Toast two slices of white toast bread, butter and drizzle lightly(!) with truffle oil
- Arrange slices tomato and prosciutto or Serrano ham on the toast
- Place half the scrambled eggs on each slice of toast
