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!