Truffled Scrambled Eggs

This is my breakfast of champions. Or indulgence. Or just deliciousness. Whatever you want to call it, these truffled scrambled eggs are really great and couldn't be more simple.

Before you get nervous and think, but Christie..."Truffles are so expensive," or "Where in the world do I even find truffles?" rest assured that this recipe does not require fancy-schmancy truffles or shavers.

What it does require, however, is an amazing product called truffle salt. It's made by Sabatino & Co. and at $20, it's definitely a splurge. But the great news is that it lasts FOREVER and you only need a tiny pinch of it for any recipe. The last container I had of it lasted over a year before it was devastatingly spilled at a friend's house. But that's a story for another time...

Here's what I use to throw together this decadent breakfast:

• Canola oil spray
  
• 3 eggs (I use two whole eggs and one egg white)
  
• 1-2 pinches Sabatino & Co. Black Truffle Salt
• Fresh ground pepper
• Manchego or Parmesiano cheese for grating
  

Coat a non-stick pan with a light spray of canola oil. Heat the pan over a low flame. Mix the two eggs, one egg white and a few grinds of fresh pepper until well combined. Add to the non-stick pan. Cook the eggs of low heat, scrambling occasionally until the eggs set and are cooked through (or until your desired doneness). Transfer the eggs to a plate and top with a pinch or two of truffle salt. Grate the cheese over the eggs (the cheese will melt almost immediately) and serve! Bon appetit!