Thursday, February 15, 2007
Crack eggs into a separate bowl; remove any stray pieces of shell. Slice the green garlic into a chiffonade and saute on medium in some olive oil until fragrant but still green. Reduce heat to medium low. Pour eggs into pan and stir vigorously. Continue stirring eggs until they start to set. Remove the pan from the heat when the eggs are solid but slightly moist; they will continue to cook on the plates. Divide scrambled eggs on plates and top with truffle slices.
Side Note: If you store the fresh truffles in a small Tupperware container with the eggs, then the truffle flavor will permeate the egg through the shell, and the flavor will be intensified.