Truffle Scrambled Eggs

Ingredients:

• 1 1/2 tablespoons unsalted butter, at room temperature • 8 extra-large eggs • 1/4 cup half-and-half or milk • Kosher salt and freshly ground black pepper • 2 tablespoons truffle butter • 3 slices brioche bread, toasted • Minced fresh chives, for garnish

Directions:

1. Place a medium (10-inch) saute pan over low heat. Add the butter and allow it to melt but not completely. In a large bowl, whisk together the eggs, half-and-half, 1 teaspoon salt, and 1/2 teaspoon pepper until the yolks and whites are just blended. Pour the mixture into the pan but don’t mix it. 2. Allow the eggs to warm slowly over low heat without stirring them. As soon as the eggs start to cook on the bottom, use a rubber spatula to scrape the bottom of the pan and fold the cooked eggs over the uncooked eggs. Remove the pan from the heat before the eggs are fully cooked, as they will continue to cook in the warm pan. Immediately, stir the truffle butter into the eggs. This will stop the cooking. 3. Cut the slices of toast in half diagonally and place them on 3 dinner plates. Spoon the scrambled eggs over the toasts and garnish with minced chives.