April 8th, 2012
Food Styling by Ruth Gangbar
Prop Styling by Jane Hardin
Crack eggs in a medium bowl and whisk to combine. Add in truffle and season with salt and pepper.
Melt butter in a non-stick skillet over medium heat. Just as butter has melted and begins to sizzle, add egg mixture to skillet. Reduce heat to medium-low.
Do not stir until you begin to see the first signs of eggs beginning to set. Now, using a high-heat spatula or wooden spoon, begin to stir eggs and continue until eggs are fully set.
Serve with toast.
About 185 calories, 14 g fat, 13 g protein, 2 g carbs. Excellent source of folate.