My first experiment with the black truffle butter that I bought from Truffle Hunter at the Abergavenny Food Festival. These creamy, slow-cooked scrambled eggs had about 1.5 Tbsp of it, plus a teaspoon of double cream, salt, white pepper, and parsley. I lucked out on the amount; the truffle taste was just about right (I think it can be off putting if it’s too strong). The butter is very convenient; following the advice I was given when I purchased it, I froze it, and I’m just chipping a little off as needed. It keeps for six months or so like that, apparently.
We served the eggs with pan-fried streaky bacon and avocado dressed with olive oil and a pinch of wild garlic salt.