Truffle Eggs with Chips and Chives Recipe

Servings: 6

John and I are lucky to be able to spend lots of time in Tuscany, and when we are there during truffle season we take full advantage of it. There are lots of truffle products out there in the markets and online, you can substitute fresh truffles for what is available to you. I finish this simple truffle drenched scrambled egg dish off with crunchy potato chips, highly recommend this crunchy ending!

Recipe featured on Rachael Ray in Tuscany.

Ingredients

12 fresh eggs, I recommend storing them in a zip top bag with fresh truffle
¼ cup cream
2 teaspoon white truffle oil
Salt
A generous pinch of white pepper
A few tablespoons of grated white truffle, plus extra to garnish
3 tablespoons great quality butter, I like to use Italian butter
About 2 ½ cups of fancy potato chips, plus more for garnish, I like Jose Andres brand
About ¼ cup minced fresh chive

Directions

Whisk up the eggs and cream, truffle oil, salt and white pepper and a couple of tablespoons of grated truffle.

Melt butter in a medium nonstick pan over low heat.

Add egg mixture to the pan. Stir eggs with a wooden paddle or spoon. When they begin to firm up, add the potato chips and stir 1 minute more then remove from heat. Stir in half of the chives and transfer to a serving platter.

Top with a drizzle of truffle oil, more grated truffle, the remaining chives and a few extra crispy pieces of chips.