30ml (2 tablespoons) fresh cream
15ml (1 tablespoon) butter
40g baby spinach
60g goat’s cheese
Stonebarn Lakeside White Truffle Salt (Imported by The Truffle Lady SA)
2 slices sourdough, toasted
Stonebarn Truffle Oil (Imported by The Truffle Lady SA), to finish
Freshly cracked black pepper, to taste
Dill sprigs, to finish
Place the eggs and cream in a small mixing bowl. Season lightly with Stonebarn Lakeside White Truffle Salt and black pepper.
Melt the butter in a 20cm non-stick pan over a medium low heat. Swirl the pan to coat the surface evenly. Pour the eggs into the center of the pan and swirl until the egg mixture covers the surface.
Once the eggs turn slightly opaque, mix with a spatula in a gentle swirling-folding motion for 2-3 minutes until cooked and creamy. Place a handful of baby spinach onto each sourdough toast and crumble over the goat’s cheese. Top with creamy egg and dill. Drizzle lightly with Stonebarn Truffle Oil and serve immediately.