Scrambled Eggs with Truffles and Chives

Preparation info
  • Serves


    • Difficulty


Appears in
Floyd's Food

By Keith Floyd

Published 1981

  • About


  • 8 large eggs
  • ½ cup milk
  • 3 oz. butter


In a saucepan melt the butter. Add the chopped truffle and allow to cook for a minute. Add the eggs and milk in the normal way, whisking all the while. As the eggs set add the chives, cream and season with salt and pepper.

Serve on hot toast and garnish with a bit of our tomato sauce, if any is to hand.