Stonebarn truffle scrambled eggs with caviar

Serves 4

Ingredients:

• 10 large free range eggs
• 100g butter
• 200g crème fraiche
• 50g finely chopped chives
• 2 tbls Stonebarn truffle oil
• Stonebarn white truffle salt
• 1 Stonebarn black truffle in truffle juice
• Caviar of your choice

Method

• In large bottom sauce pan melt the butter at a low heat
• When melted slowly add the eggs whole one by one
• Using a spatula gently mix the eggs in the pot
• Add the crème fraiche
• Add a little truffle salt and the truffle oil, and a crack of black pepper
• Slowly cook until set then add the chopped chives, adjust the seasoning
• Plate over bread of your choice I would recommend using brioche
• Add a tea spoon of caviar and then grate the truffle over and serve