Scrambled eggs with white lyophilized truffles
moderately demanding 20 min 4 people
Preparation:
Whisk the eggs with half a jar of fresh lyophilized truffles, add salt and pepper. Soak the remaining lyophilized truffles in 0,5 dl of water. Puor some olive oil in a heated pan on medium heat, add the eggs and stir slowly until they become thick and creamy. Add the remaining lyophilized truffles and truffle butter and serve.