INGREDIENTS: 2 large eggs pinch of salt 2 teaspoons butter 1/4 teaspoon white or black truffle oil 1 teaspoon chives, chopped, optional
1. In a small bowl, whisk the eggs until frothy; add a pinch of salt. 2. Warm a pan, over low heat, and melt the butter, coating the pan evenly. 3. Pour the scrambled eggs into the pan, and using a rubber spatula, gently fold the eggs back and forth. 4. Cook until light and fluffy. Serve immediately. Drizzle white or black truffle oil and sprinkle with chives.