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Soft Scrambled Eggs with Herbs and Shaved Truffles

  • Servings: 2

slideshow More Brunch Ideas

KEY: Fall, Spring, Valentine's Day, Fast, Vegetarian, Breakfast, Brunch

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Ingredients

  • 1 tablespoon unsalted butter
  • 6 large eggs, beaten
  • Salt and freshly ground pepper
  • 1 tablespoon snipped chives
  • 1 tablespoon finely chopped flat-leaf parsley
  • 1 small fresh truffle
  • Buttered brioche toast, for serving

How to make this recipe

  1. Melt the butter in a large nonstick skillet. Add the eggs and season with salt and pepper. Cook over moderate heat, stirring gently with a wooden spoon, until the eggs are creamy, with large, soft curds, about 4 minutes. Stir in the chives and parsley and spoon the scrambled eggs onto warmed plates. Thinly shave the truffle all over the scrambled eggs and serve right away with the buttered brioche toast.
Contributed By Published September 2000

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470677 recipes/soft-scrambled-eggs-with-herbs-and-shaved-truffles 2013-12-06 Grace Parisi fall|spring|valentines-day|2|fast|vegetarian|breakfast|brunch september-2000,soft scrambled eggs,eggs with herbs,eggs with shaved truffles,elegant eggs,Grace Parisi recipes,soft-scrambled-eggs-with-herbs-and-shaved-truffles 470677
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