Ingredients:4 eggs1/4 cup milk1 tablespoon butter1/4 teaspoon salt1/8 teaspoon black pepper1/2 cup shredded Gruyere cheese2 tablespoons chopped fresh chives1/4 cup shaved fresh trufflesDirections:1. Whisk together eggs, milk, butter, salt, and pepper in a bowl.2. Heat a nonstick skillet over medium heat. Add egg mixture to skillet. Cook, stirring frequently, until eggs are firm and cooked through.3. Stir in cheese, chives, and truffles. Serve immediately.
Beat four eggs with a whisk in a heavy-bottom saucepan.
Slice 50-75 grams of fresh or canned truffles (truffle substitutes usually work equally well!) and add to the eggs.
Season with salt and pepper.
Bring water in large saucepan to a boil and place the egg saucepan on this water bath. Stir the mixture constantly until it suddenly begins to thicken.
Remove from the water bath and add one tablespoon of crème fraiche.
Serve immediately together with slices of toast. A glass of red port wine combines nicely with this dish.