Recipe: Scrambled Eggs with Fresh Lot Truffles

The day before,
In a box place your eggs and the truffle in the middle, cover and leave overnight.

1 When ready to eat, crack the eggs one by one into a bowl, salt and pepper, then add your truffle julienne.

2 In a saucepan over low heat, melt your butter, then add your lightly beaten eggs.

3 Then with a small whisk stir constantly until the eggs set, which should be just creamy, remove from heat then add your liquid cream.

4 Serve promptly in small individual dishes with the croutons placed around and the beautiful slice in the center.
just a royal appetizer.