Scrambled Eggs with Parmigiano Reggiano, Black Truffle and Croutons
- 4 bread slices
- 3 eggs
- 70g unsalted butter
- 2 spoons of grated Parmigiano Reggiano
- 1 spoon of grated black truffle
1. Toast the bread slices. Meanwhile, melt the butter in a pan over low heat. Break the eggs and add them to the melted butter. Leave them to cook and then add Parmigiano Reggiano, truffle and salt.
2. Remove from heat (the eggs should still be moist) and arrange on the toasted bread slices.
Recipe courtesy of Chef Micaela Pellegrini, from Osteria Ca' d'Angel
Image courtesy of John Holdship