- In a bowl put eggs and salt
- Grate peel of truffle to the bowl
- Rest of the mushroom cut to very thin slices with sharp knife or with vegetable peeler
- Lightly whisk the eggs with fork until all the ingredients are just combined and the mixture has one consistency.
- Heat a small non-stick frying pan for a minute then add the butter and let it melt. Don’t allow the butter to brown
- Pour the egg mixture and stir with a wooden spoon until it will be softly set and still runny in places
- Put scrambled eggs on plate and decorate it with truffle slices
- Chop chives very fine and put it on scrambled eggs
- Cut tomato into quarters and put it aside on the plate
- Best served while still hot with fresh bread and butter