If there is one food that people are more picky about than any other, it’s got to be eggs – Creamy scrambled eggs


2 slices of wheat or white sandwich bread, very thinly sliced
1 Tablespoon butter
4 eggs, preferably free-range organic
1 Tablespoon milk or cream
10 – 15 cherry tomatoes, sliced in half
2 teaspoons truffle oil, a couple pinches of truffle salt or garam masala (whatever spice or herb you like with eggs is fine)


Toast the bread and set aside. Break the eggs into a bowl, add the milk and beat with a whisk until combined. Heat a non-stick or omelet pan over low heat. Add the butter to the pan and when melted add the eggs.

Cook the eggs very slowly; stirring constantly until almost, but not completely cooked through, this will take about 10 minutes.

To assemble:

Place one whole slice of toast on each plate, top with scrambled eggs and sprinkle with truffle salt, truffle oil or garam masala. Surround the toast with cherry tomato halves. Season with salt to taste. Serve with additional toast, if desired.

By CookingWithAmy.
Thanks @Amy_Sherman for inspiring us !
You can see the recipe here: cookingwithamy.blogspot.com

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