Decadent breakfast dish for any day of the week.

Ingredients

4 free-range eggs

2 tbsp Truffle Flavoured Extra Virgin Olive Oil

1 tbsp chopped parsley

80mL cream

Small knob of butter

Sourdough toast, avocado, tomato (optional)

Method

Whisk the eggs, cream, and truffle oil together in a bowl. Stir through the chopped parsley and season with salt and pepper. In a heavy-based fry pan, melt the butter and evenly pour in the egg mixture, leaving it until the outer edges start to cook. Using a fork, gently drag the edges toward the middle, allowing the uncooked egg to flow. Cover for 2 minutes. Once cooked, serve immediately on a warmed plate with sourdough toast, sliced avocado, and roasted tomato.