I woke up this morning with an insatiable craving for truffle scrambled eggs. With a box of whipped cream in hand and fresh eggs, I whisked two eggs with a dash of cream and a pinch of salt.
When the eggs were about to cook, I transferred them onto a plate and scooped a spoonful of truffle paste on top. Here’s what brunch looked like:Its intense, musky aroma was pungently addictive. Nutty, wet, and slightly woody, I took very small bites, so I could enjoy every glorious bit of the truffles.