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Nothing compares to this garlic olive oil! I use it for pretty much everything. The 2L tin is great value when it gets used as much as it does in my kitchen! 10 out of 10 recommend.
I have used it when I was in Muswellbrook, then at Raymond Terrace, I use it on salads, onions& a small amount on Strawberries
Truffle Scrambled Eggs
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.