White Cheddar Truffle Scrambled Eggs
Serving Size: 2
- 6 eggs
- 1.5-2 tbsp. Aged White Cheddar Truffle Season’s™ seasoning
- 1⁄4 cup heavy cream
- Kosher salt and freshly ground black pepper, to taste
- Toasted country bread, for serving (optional)
- Minced chives, for garnish (optional)
Toss 1-1.5 tbsp. of Aged White Cheddar Truffle Season’s™ seasoning into a glass bowl and crack eggs over top. Cover and chill mixture overnight.
The next day, transfer truffle seasoning and egg mixture into a heatproof glass bowl and add cream. Whisk to combine.
Fill a 4-qt. saucepan with 2" of water and bring to a simmer over medium heat. Rest bowl over pan and cook eggs, stirring slowly and constantly with a heatproof rubber spatula until small curds have formed (for about 12–15 minutes).
Toss 0.5-1 tbsp. of Aged White Cheddar Truffle Season’s™ seasoning into eggs and season with salt and pepper to taste.
Serve with toasted bread and garnish with chives if desired. Enjoy!
Recipe adapted from Saveur’s Scrambled Eggs with Black Truffles.