follow step by step the steps for a quick and easy recipe like the classic scrambled eggs with the addition of a touch of the countryside like borage and truffle!
- 2 eggs
- enough salt
- enough pepper
- 1 borrage
- 1 butter with black truffle
- 1 black black truffle sauce
- 1 extra virgin olive oil dressing with black truffle
Cut the borage into chiffonade: roll up the borage leaf and begin to cut it into thin strips and remove a portion for laying. Break 2 eggs into a bowl and beat with salt, pepper, borage and black truffle sauce.
We heat a knob of butter with black summer truffle, let it melt over medium heat and pour the mixture, let’s cook just enough to have the soft eggs.
Serve by decorating the dish with flakes of black truffle, borage and black truffle oil. If you don’t have black truffle, we can replace it with black summer truffle slices.