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.

4 servings

Ingredients:

8	Eggs
to taste	Salt
to taste	Pepper
2 g	Lyophilized white truffles – chopped
0,5 ml	Water
0,5 ml	Extra virgin olive oil Istarska Bjelica
80 g	Butter with white truffles