April 24 2025
We couldn’t hope for a more decedent, sustainably sourced breakfast if we tried. Our beautiful Respectful eggs with shavings of outstanding, fresh Wiltshire truffle… heaven on a plate!
Cook time: 10 – 15 minutes
Serves 2
Ingredients
- 25g of butter, plus extra for the toast
- 6 large Respectful eggs
- 2 slices of good malted or white sourdough
- Sea salt and freshly ground black pepper
- 150g of sliced Wiltshire truffle
Method
- If you can get hold of a Wiltshire truffle or two a few days before you intend to cook your eggs, then pop them into an airtight container with the eggs and keep it in the fridge until needed. The aroma of the truffle will perfume the eggs, despite their shells.
- When you’re ready to make breakfast, place a medium non-stick pan over a low heat. Add the butter and allow it to melt and bubble. Crack the eggs (truffle infused or not) into a measuring jug or bowl and whisk them well, then pour them into the bubbling butter.
- Cook the eggs very, very gently for 8–10 minutes, stirring regularly using a rubber spatula or a wooden spoon. Good scrambled eggs should look soft and delicate, not firm or rubbery, so take them off the heat before they lose that loose texture and stir in the chives and season well with sea salt and freshly ground black pepper.
- Toast the bread on both sides and butter generously, spoon the soft scrambled eggs on top then shave a generous amount of fresh truffle over the top of each. Serve at once.
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