Slow Cooked Scrambled Eggs with Truffle Salt

On my last trip to Paris, I stumbled into a store called Oliviers & Co. I was greeted by the sweetest older French man. He was so curious about where I was from and my visit to Paris. I remember telling him I was from Chicago, and he asked, “Do you live in the loop?” It made me smile that he knew the different neighborhoods. After we chatted, he walked me over to the truffle salt and opened a jar for me to smell, as I smelled it he said, “Imagine having this on your eggs in the morning.” I was sold and bought three jars. Every time I make eggs with this truffle salt, it continues to bring back this cherished memory of Paris. I have tried many truffle salts over the years, but none surpass this one so now I order it online. These eggs are great for breakfast, but I frequently have them for a light dinner with some fresh tomatoes. They are also amazing as a midnight snack with a glass of red wine, eaten right out of the pan (one of my favorite scenes in the movie Something’s Gotta Give.)

Ingredients for Scrambled Eggs with Truffle Salt

6 eggs

½ teaspoon truffle salt (I recommend Olivers & Co*)

1 tablespoon butter

freshly ground black pepper

Directions for Scrambled Eggs with Truffle Salt

In a medium bowl, whisk the eggs with the salt. Add a medium nonstick skillet over low heat. Add the butter and rotate the pan so the butter coats the bottom. Add the eggs and stir frequently for about 15 minutes. They will be runny for most of the time and start to firm up in the last few minutes. 

Sprinkle just a pinch more truffle salt on top, freshly ground pepper, and if desired a sprinkle of fresh herbs.

Serves 2

*I order the truffle salt from Olivers & Co directly or it is also available on Amazon.