Serves 1


2 large eggs
1/8 teaspoon Sabatino Tartufi Truffle Parsley Salt
2 teaspoons extra virgin olive oil or unsalted butter
1/4 teaspoon Sabatino Tartufi White or Black Truffle Oil
1 teaspoon chives, chopped, optional for garnish


1. In a small bowl, whisk the eggs until frothy; add the salt.

2. Warm a small skillet over low heat, and heat the olive oil or butter, coating the pan evenly.

3. Pour the scrambled eggs into the pan, and using a rubber spatula, gently fold the eggs back and forth.

4. Cook until light and fluffy. Serve immediately. Drizzle white or black truffle oil and sprinkle with chives.

Bonus: Shave fresh truffles on top to further enhance this dish. We shaved 5 grams, but you can shave as little as 3 grams to make an impact!