Truffled scrambled eggs

Our French-Style Truffled Eggs turn an everyday breakfast into a festive celebration. Made with the finest free-range eggs from our friends at Clarence Court and mixed with honey-roast ham, these truffled eggs are the perfect way to start the big day.

20 mins

4

Easy

• 8 Clarence Court Eggs (blue packet)
• 2 x slices Field & Flower honey roast ham
• 4 tbsp milk
• 2 tbsp butter
• 4 slices sourdough toast
• Seasoning to taste

Toppings:
• 1 tbsp fresh chopped marjoram (or chives)
• 2 tsp white truffle oil

1. Beat the eggs and milk together in a bowl and season to taste.

2. Roughly shred the ham into small pieces using two forks.

3. In a small pan, heat half the butter on a medium-low heat. Once melted, put the toast on. The eggs only take 3-5 minutes and you want to serve them hot!

4. Add the eggs to the pan and stir continually to slowly scramble.

5. Once three quarters of the way done, remove from the heat and stir through the ham and remaining butter to melt.

6. Plate up the toast and spoon the eggs on top. Finish with 1/2 tsp of truffle oil per portion and a sprinkling of fresh herbs.