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Truffle Buttered Scrambled Egg with Spinach & Goat’s Cheese

Truffle Buttered Scrambled Egg with Spinach & Goat’s Cheese

Serves 2

4 eggs

30ml (2 tablespoons) fresh cream

15ml (1 tablespoon) butter

40g baby spinach

60g goat’s cheese

Stonebarn 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 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 truffle oil and serve immediately.

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