Ingredients:

2 extra large eggs per person
100ml cream
1 tsp sea salt flakes
1 tsp freshly ground white pepper
1 slice brioche, grilled
1 tblsp butter
20ml olive oil
4 spears asparagus
3 shavings of black truffle

Method:

You can buy eggs infused with fresh truffles, or invest in a truffle and do it yourself. Egg shells are porous and will absorb the pungent aroma of the truffle if sealed in the same container.

Heat a wide pot of water with a pinch of salt. When boiling drop asparagus in for 1 minute.

Heat a barbecue or ribbed skillet, rub olive oil on brioche and grill quickly on both sides.

Whisk together eggs and cream, sea salt and white pepper. Heat a non-stick pan on medium heat. Add the butter. When the butter has melted, add egg mix and use a wooden spoon to occasionally stir the mixture. Remove from heat while it is still a little wet, so as not to overcook egg mixture.

To serve, quickly spoon scrabled egg on to grilled brioche, lay asparagus over the top and shave on a few slices of truffle.

Contributor: Cam