Luxurious scrambled eggs with Black Truffle and Chablis Mustard
Ingredients
- 2 free range eggs
- 1 tbsp double cream (optional)
- Salt and freshly ground pepper
- 2 tbsp unsalted butter (1 for cooking, 1 for stirring through)
- 1 tsp Maille Black Truffle Mustard
- 2 slices of toasted sourdough
Method
- Beat the eggs and double cream, adding salt and pepper to season
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Melt 1 tbsp of butter in a small frying pan, add the eggs and cook for 3-4 minutes over a gentle heat, stirring slowly until almost cooked
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Stir through the Maille Black Truffle Mustard and remaining 1 tbsp of butter
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Serve over the toasted sourdough