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Scrambled Eggs With Truffles Recipe
|Freshly ground pepper||To Taste|
|Truffle||1 Medium, canned (Black Or White, Or To Taste, Fresh Or Canned)|
|Heavy cream||4 Tablespoon|
|Hot buttered toast||5|
Calories 626 Calories from Fat 368
% Daily Value*
Total Fat 41 g63.1%
Saturated Fat 21.3 g106.4%
Trans Fat 0 g
Cholesterol 274.7 mg
Sodium 335.1 mg14%
Total Carbohydrates 49 g16.4%
Dietary Fiber 2.9 g11.5%
Sugars 33.1 g
Protein 14 g27.8%
Vitamin A 17.6% Vitamin C 0.3%
Calcium 16.5% Iron 13.5%
*Based on a 2000 Calorie diet
Season lightly with salt and pepper.
Chop the truffle and stir it into the eggs.
If canned truffles are used, also add the juice to the eggs.
Cover and refrigerate for 1 to 2 hours.
Melt a generous amount of butter in a small, heavy frying pan.
Stir the cream quickly into the eggs.
Add the eggs to the butter and scramble lightly over low heat.
Do not dry out the eggs.