Truffles en Brouillade

Ingredients

Fresh black truffles

2-3 ounces, finely shaved

Eggs

6 large, preferably organic

Unsalted butter

2 tablespoons

Chives

2 tablespoons, finely chopped, for garnish

Salt

to taste

Freshly ground black pepper

to taste

Instructions

1. Begin by cleaning the truffles carefully with a soft brush under running water to remove any dirt. Pat them dry with a paper towel and finely shave or slice them.
2. In a mixing bowl, crack the eggs and beat them with a pinch of salt and freshly ground black pepper until well combined.
3. In a non-stick skillet, melt the unsalted butter over low heat, ensuring it does not brown.
4. Pour the beaten eggs into the skillet and let them sit for a moment undisturbed. Using a spatula, gently stir the eggs, scraping the bottom of the pan to create soft curds.
5. As the eggs begin to set but are still slightly runny, fold in the shaved truffles, allowing their flavor to infuse the mixture.
6. Remove the skillet from the heat just before the eggs are fully cooked, as they will continue to cook from the residual heat. Aim for a creamy, custard-like consistency.
7. Serve immediately on warmed plates, garnished with finely chopped chives for a pop of color and flavor.