Scrambled Eggs Recipe

Prepare eggs

Crack the 4 large eggs into a medium mixing bowl. Add 2 tablespoons whole milk, 1 teaspoon fine sea salt, and 1/4 teaspoon freshly ground black pepper.

Whisk

Using a fork or whisk, beat the eggs briskly until the whites and yolks are fully combined and the mixture is slightly frothy (about 20–30 seconds). This helps make tender curds.

Preheat pan

Place a nonstick or heavy-bottomed skillet over medium-low heat. Add 2 tablespoons unsalted butter and let it melt gently until it just starts to foam but not brown (about 1 minute). Reduce heat to low — low, gentle heat is key for creamy curds.

Cook eggs slowly

Pour the whisked eggs into the warm skillet. Let them sit undisturbed for 10–15 seconds until the edges just begin to set. Using a silicone spatula, gently push the cooked edges toward the center, tilting the pan to allow uncooked egg to flow to the edges. Continue to stir and fold every 10–15 seconds, keeping the heat low, until the eggs form soft, creamy curds but are still slightly glossy and runny (total cooking time 3–5 minutes).

Finish with truffle

Remove the pan from heat just before the eggs reach your desired firmness (they will continue to cook slightly from residual heat). Immediately stir in 1/2 teaspoon truffle oil. Taste and adjust seasoning if needed. If using fresh truffle, shave or finely grate about 5 g over the eggs and gently fold once to distribute the aroma without overworking the eggs.

Rest briefly

Let the eggs sit in the pan off the heat for 30 seconds, then plate.

Warm the croissant: preheat oven to 350°F (175°C) or use a skillet. If using oven, wrap croissant in foil and warm 5–7 minutes. If using a skillet, melt 1 tablespoon butter over medium heat and toast croissant cut-side down 1–2 minutes until golden and warmed through. Keep warm until serving.

Make dressing

In a small bowl or jar combine 1 tablespoon extra-virgin olive oil, 1/2 tablespoon fresh lemon juice, 1/4 teaspoon Dijon mustard, 1/4 teaspoon honey, 1/4 teaspoon fine sea salt and 1/8 teaspoon freshly ground black pepper. Whisk or shake until emulsified.

Assemble salad

Place 2 cups mixed salad greens in a bowl. Add 6 halved cherry tomatoes and 1/4 cup thinly sliced cucumber. Drizzle the dressing over the salad and toss gently to coat just before serving.

Plate the scrambled eggs on a warm plate, place the warmed croissant alongside, and add the dressed side salad. Optionally finish eggs with an extra light drizzle (a few drops) of truffle oil and a few more fresh truffle shavings if available. Serve immediately.