2 large eggs pinch of salt
2 teaspoons butter
1/4 teaspoon white or black truffle oil
1 teaspoon chives, chopped, optional
1. In a small bowl, whisk the eggs until frothy; add a pinch of salt.
2. Warm a pan, over low heat, and melt the 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.