Truffled Scrambled Eggs and Asparagus

Ultra-creamy scrambled eggs enhanced with truffle oil and served on a bed of lightly sautéed green asparagus. A simple yet luxurious recipe, ideal for a late breakfast or a gourmet keto appetizer.

Ingredients

4 large eggs

1 bunch of green asparagus, woody ends trimmed

1 teaspoon truffle oil

2 tablespoons heavy cream or crème fraîche

1 tablespoon butter

20g shaved parmesan

Sea salt and freshly ground pepper

Fresh chives for garnish

Instructions

1. In a skillet, melt half the butter over medium heat. Add the asparagus and sauté for 5–7 minutes until tender-crisp. Season with salt and pepper. Remove and set aside.
2. In a bowl, whisk the eggs with the heavy cream, salt, and pepper.
3. In the same skillet, melt the remaining butter over low heat.
4. Pour in the egg mixture and cook slowly, stirring constantly with a spatula, until the eggs are creamy and just set.
5. Remove from heat and stir in the truffle oil.
6. Arrange the asparagus on plates and top with the scrambled eggs.
7. Garnish with shaved parmesan and fresh chives. Serve immediately.

Variants

• Mushroom Truffle Eggs: add some sautéed mushrooms for extra earthiness.
• Smoked Salmon Truffle Eggs: serve with a side of smoked salmon for a decadent breakfast.
• Truffle Omelet: make an omelet instead of scrambled eggs for a different presentation.

Tips

• Cook the eggs over low heat for the creamiest texture.
• Don't overcook the eggs; they should still be slightly moist.
• Use a high-quality truffle oil for the best flavor.

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