Truffled Scrambled Eggs On Toast Recipe

Beat eggs

Crack the 4 large eggs into a medium bowl. Add 2 tbsp whole milk, 1 tsp sea salt, and 1 tsp freshly ground black pepper. Whisk vigorously until the mixture is homogeneous and slightly frothy (about 30 seconds).

Prepare pan

Place a nonstick skillet over low–medium-low heat. Add 1 tbsp unsalted butter and let it melt gently; you want the butter to foam but not brown. Reduce heat to low so the pan is warm but not hot.

Cook eggs low and slow

Pour the beaten eggs into the warmed skillet. Using a silicone spatula, stir continuously and gently, scraping the pan bottom and folding the eggs as they set. Keep the heat low — the eggs should form soft curds; this will take about 4–6 minutes. Remove the pan from heat when the eggs are still slightly runny (carryover heat will finish them).

Finish with truffle oil

Immediately add 1 tsp truffle oil to the eggs and gently fold it in for even distribution. Taste and adjust seasoning if needed.

While the eggs are cooking, toast 2 slices of rustic country bread or sourdough until golden and crisp. Spread 1 tsp unsalted butter on each warm slice so it melts into the toast.

Toss 1 cup baby arugula with 1 tsp extra-virgin olive oil and 1 tsp lemon juice; season lightly with a pinch of flaky sea salt if desired.

Divide the truffled scrambled eggs evenly over the two buttered toast slices. Top each with 30 g (about half) grated or thinly shaved sottocenere cheese so it warms and softens into the eggs.

Arrange the dressed baby arugula alongside or on top of the eggs. Sprinkle 1 tsp finely chopped fresh chives and finish with a light dusting of flaky sea salt to taste.

If desired, drizzle an extra few drops of truffle oil over the plated toasts for more aroma, but avoid overdoing it — truffle oil is potent.